Dry-Aged Sirloin 30–50 Days (kg)
38,00€
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Striploin is naturally one of the most tender cuts of beef — delicate fibre, moderate fat, clean texture. With 30 to 50 days of dry aging, the dry-aging process concentrates the flavour by evaporating moisture and develops complex notes through enzymatic action, maintaining the cut's characteristic tenderness while adding a dimension of flavour that fresh striploin lacks.
Benefits
- Natural tenderness of striploin preserved and amplified by the enzymatic tenderising of dry aging
- Concentrated flavour with complex notes — distinct from fresh striploin
- 30–50 days of aging in a controlled chamber (temperature, humidity, and airflow)
- Available as a whole piece or sliced into steaks
Estimate shipping
Provenance
- Maturação
- 30/50 days
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- 2.5 cm steak: 90 seconds per side. Rest for 3 minutes.
- Recommended Method
- Cast-iron pan at 200–220ºC. Dry-aged meat sears faster — pay attention to the timing.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
