Whiskey Aged Cote de Boeuf

49,99

These are currently ageing in our salt chamber and will be available for Christmas only.

In stock

We dry age a piece of beef for 2 weeks then wrap it in muslin, soaked in whiskey for 2 more weeks. The whiskey helps break down the enzymes and the beef draws in the flavour of the whiskey. The beef is soft with a very subtle whiskey flavour.

900g-1kg joint.

These are currently ageing in our salt chamber and will be available for Valentines day.

 

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