Dry aged in our butchery

Easter is the perfect occasion to try the superior flavour and texture of dry aged meat from our own Dry Ager Fridge in our Dungannon Store.

Dry Aging is one of the oldest known preparation techniques that requires time, patience and attention to detail. The reward is unexpected nuances of flavour and changes in texture that make the meat a unique and superior class. In short, it's food at its highest level of refinement.

Ask our butchers today about reserving a dry aged sirloin roast or steak today for Easter. Call our Dungannon butchery on 028 8772 5248.