Boneless Mature Steaks
Chuck Steak Dry-Aged 30–50 Days (kg) 35,00€ /
Dry-Aged Sirloin 30–50 Days (kg) 38,00€ /
Dry-Aged Sirloin 30–50 Days (kg) 32,50€ /
Boneless Mature Steaks
Boneless dry-aged cuts — dry-aged for 30 to 50 days in a controlled chamber. Includes the three most sought-after cuts for dry aging: the sirloin (the reference steak for Portuguese grilling), the striploin, and the ribeye. All with flavor concentrated by the evaporation process, tenderized texture by natural enzymatic action, and complex notes that distinguish dry-aged meat from fresh meat of the same cut. Available whole or sliced into steaks, vacuum-frozen.
Perguntas frequentes
Sobre Boneless Mature Steaks
What is dry aging?
It's the process of leaving meat in a refrigerated and ventilated chamber for 30 to 50 days, which concentrates the flavour through evaporation and tenderizes the fibre through natural enzymatic action.
Why choose a matured boneless cut?
Boneless, the cut is easier to slice and cook evenly, while maintaining the same flavour concentration from dry-aging.
Do these pieces come whole or already sliced?
They are available whole or sliced into steaks, always vacuum-packed and frozen to preserve quality.
