

Beef tenderness and flavour are improved by aging; in one common aging method the carcass is hung for about two weeks at approximately 36 °F (2 °C), encouraging physical changes in the muscle tissue that enhance the quality of the meat.
Beef tenderness and flavour are improved by aging; in one common aging method the carcass is hung for about two weeks at approximately 36 °F (2 °C), encouraging physical changes in the muscle tissue that enhance the quality of the meat.
Beef tenderness and flavor are improved by aging; in one common aging method the carcass is hung for about two weeks at approximately 36 °F (2 °C), encouraging physical changes in the muscle tissue that enhance the quality of the meat.
High-quality beef has firm, velvety, fine-grained lean, bright red in colour and well-marbled
High-quality beef has firm, velvety, fine-grained lean, bright red in colour and well-marbled
High-quality beef has firm, velvety, fine-grained lean, bright red in colour and well-marbled
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