Haverick Meats

Haverick Certified Dry-Aged Beef™

A finely honed skill, time-honoured and only mastered by few. Dry-ageing was the standard process used to age beef up until the 1970's when wet-ageing, a different, more simple, process that allows meat to age without air exposure, while sealed in vacuum-sealed bags, began to take its place. Dry-ageing was once the traditional method of aging beef and now is being resurrected as a controlled process, producing extremely tender beef that imparts a more intense, beef or roasted nutty flavour that many desire.

An industry first, Haverick Meats feature the ultimate temperature and humidity-controlled dry-aged beef room to provide you with properly handled, expertly monitored, dry-aged beef at its peak of flavour. Prior to storing, our highly trained staff further hand-select only the very best marbled, grass and grain fed Angus-Hereford cross beef for the ageing room. Certified Dry-Aged Beef™ is stored for up to six weeks in our custom-designed dry-ageing room where a balance of time, temperature, air circulation, and humidity have been set. Moreover the beef undergoes major change as its surface dries up due to water evaporation, which in turn limits the growth of bacteria. Prior to preparation, the surface is trimmed off before packaging, revealing succulent deep red beef.

Over time, as the beef ages, naturally exposed to the elements inside the fridge, the enzymes within the beef break down and tenderise the meat, giving it a unique flavour. The extra time and care we put into ageing our beef ensures superior flavour and maximum tenderness. Mellow and nutty, Certified Dry-Aged Beef™ delivers a distinctive, memorable taste with a buttery, tender experience.