Meat & plant-based alternatives

Dry-aged short loin

Beef dry-aged for 15 to 40 days. Piece of approx. 28–32 kg (46 portions of 600 g).

Category: Dry-aged beef (15–40 days)
Dry aging: Dry aged approx. 21 days
Format: Whole bone-in piece
Approx. weight: Approx. 28–32 kg

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Piece of approx. 28–32 kg

Yields about 46 portions of 600 g

About the product

Dry-aged beef short loin: a piece from the loin area that combines the striploin and, on its inner side, the tenderloin.

Meat & plant-based alternatives

Dry-aged short loin

Part of the selection of dry-aged beef matured for approximately 15 to 40 days, a controlled process that concentrates flavour and improves tenderness. The catalog seal indicates about 21 days of aging.

It yields bone-in T-bone style chops, striploin steaks and tenderloin from a single purchase. Suited to grill, charcoal and griddle, and for kitchens that do their own butchery.

Technical data