---
title: "Black Angus Dry Aged Ireland | Premium Irish Beef | Gustor"
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  "og:description": "Irish Black Angus Dry Aged beef: intensely flavorful, exceptionally tender and full of character. Fresh premium beef for true meat lovers."
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# Black Angus dry aged Ireland

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Ireland

- Cote à l’os 1kg€69.30~~€77.00~~
- Sirloin 300gr€24.03~~€26.70~~
- Sirloin 400gr€32.04~~€35.60~~
- Sirloin 500gr€40.05~~€44.50~~
- Sirloin 750gr€60.08~~€66.75~~

Some beef is good. This one stays with you.

Our Irish Black Angus Dry-Aged beef comes from carefully selected Angus cattle raised on Ireland’s lush green pastures. Thanks to the mild climate and natural grazing conditions, the meat develops a rich, pure and deep beef flavour.

After selection, the beef is patiently matured in our own aging rooms. During the dry-aging process, moisture slowly evaporates, intensifying flavour and creating subtle nutty notes and outstanding tenderness.

The result? A steak with character: rich, buttery tender and packed with flavour.

What to expect:

🥩 Rich and intense beef flavour  
🥩 Dry-aged for extra depth and character  
🥩 Exceptional tenderness  
🥩 Rich and powerful flavour profile  
🥩 Freshly cut and individually vacuum packed

Perfect for BBQ, grill or pan. For those who want more than just a steak.

 

#### Additional Product Information

allergens

No allergens, no preservatifs,

ingredients

Beef

STORAGE: below 6°C, vacuum packaging guarantees optimal freshness for up to 8 days after delivery. In the freezer, the meat can be stored for up to six months.

### preparation

**Preparation Tips for Dry-aged Beef**  
Dry-aged beef is prized for its tenderness and rich, buttery flavor. To bring out its best, keep these tips in mind:

- **Simple Seasoning:** Let the natural flavor shine. A light sprinkle of salt and freshly cracked black pepper is often all you need.
- **Room Temperature:** Allow the meat to come to room temperature before cooking to ensure even cooking.
- **Cooking Methods:** This beef excels when grilled, pan-seared, or roasted. For steaks, aim for medium-rare to medium to enjoy maximum tenderness and juiciness.
- **Resting Time:** Always let the meat rest for a few minutes after cooking. This helps the juices redistribute, keeping every bite succulent.
- **Pairings:** Serve with seasonal vegetables, roasted potatoes, or a simple red wine reduction to complement the meat’s natural richness.

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