At Haverick Meats, we’ve built our own custom Dry-Age Room, allowing us to produce superior, Certified Dry-Aged Beef™. We hand select only the highest quality, grass and grain-fed beef products and customise our aging periods to suit customer specifications.
Read more about our dry aging process

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Dry-Aged-Rib-eye

Rib-Eye

Our bone-in Rib-Eye, aged 36 days in our Certified Dry-Age Room™.
Dry-Aged-T-Bone

T-Bone

Thick-cut T-Bone aged 28 days in our Certified Dry-Age Room™.
Dry-Aged-Striploin-Opacity

Bone-In Striploin

Highly marbled Striploin aged 36 days in our Certified Dry-Age Room™.