The ultimate steak experience:
intense flavour, beautifully tender
Dry-aged beef is a story of craftsmanship, tradition and refinement of taste. Dry-aging is an old butcher method, perfected over many years, that gives a tenderness yet depth to the meat to give diners a truly unique eating experience.
The beef chosen for dry-aging is from our finest Danish Crown cattle aged between 14 and 30 months old. The meat is hand selected for beautiful, consistent marbling, which gives it its intense flavour and texture.
The meat matures for at least 21 days under special conditions; at Danish Crown we use 200-year old Himalayan salt rock to adjust the humidity in the aging environment. During maturation, the taste concentrates as the humidity is reduced. Simultaneously, the meat’s natural enzymes break down the meat fibres producing an incredible tenderness.
We provide a variety of cuts within our Dry-Aged by Danish Crown range; the bone-in rib-eye, Cote de Boeuf, rib-eye and New York strip (sirloin) all work wonderfully using this technique.
“As soon as we started our ‘Steak for Two’ at Tozi we had an increase in sales. Our customers (some of them actually come to the restaurant for the steak) are full of praise for the quality of this meat, tender, right content of fat but most of all fantastic flavour. In Italy we would say Buonissima!
So thank you James and Danish Crown for this amazing product!”
Maurilio Molteni, Head Chef, Tozi
The bone-in bib-eye is a cut from the upper section of the strip loin which comprises of five ribs. With a high level of marbling producing a rich, sweet flavour, the bone is kept in the meat to add even more depth during cooking, as well as being visually stunning when served.
We recommend frying the meat in a high temperature for a short time – this gives the best results as the water content within the meat is reduced during dry maturation, compared to meat that has wet-matured within a vacuum.
With a cut like the bone-in rib-eye, the meat will be the star of the dish, so keep it simple. Cooked medium rare, with a sprinkle of salt and a salsa verde, less is more.
Côte de boeuf
Côte de Boeuf is a thick slice cut from an 8-pin sirloin. The bone is kept in the steak to enhance flavour during cooking, as well as creating a visually beautiful presentation on the plate. Dry-Aged by Danish Crown Côte de Boeuf is a special cut that will take a proud place on a premium menu.
For best results during cooking, we recommend frying the meat in a high temperature for a short time as the meat loses some of its moisture during the process of dry maturation.
The rib-eye is cut from the upper section of the strip loin. Danish Crown Dry-Aged rib-eye steaks are renowned for superior marbling because they are hand selected by our skilled butchers based on their grade, ensuring our restaurant customers are only served the very best quality. This marbling gives a powerful taste and delicate tenderness during cooking, resulting in meat that melts in the mouth.
We recommend frying the meat in a high temperature for a short time, which gives the best results as the water content is reduced during maturation of Dry-Aged meat compared to meat that has matured under vacuum.
New york strip
The New York strip steak is a cut from the middle section of the strip loin, which has a consistent meat structure and a thinner layer of fat. This cut performs beautifully after dry maturation, intensifying its rich flavour. A well-known and loved classic.
For maximum results during cooking, we recommend frying the meat in a high temperature for a short time as the meat loses some of its natural moisture during the process of dry maturation.