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Juicy and tender, this highly marbled Black Angus Beef from Australia is complex and intense, with a full-bodied flavor and a subtle nuttiness.
It’s dry-aged for 45 days in strictly controlled temperature and environment, elevating the flavor to an even greater richness, and ensuring a succulent, melt-in-your-mouth texture.
Black Onyx Dry Aged beef is best prepared without any frills. Grill, pan-sear, or broil it, simply seasoned with just salt and pepper. You don’t want to take away from the beautiful flavor and texture the beef itself has. Medium-rare, medium, and medium well are the recommended doneness.
Serve with some mashed potatoes or roast vegetables. Pair with a bold red wine, like this Quevedo.
Aging, as with culinary delights, can enhance flavor and elevate our gastronomical experiences. This is especially true for cheese, wine, and yes, red meat.
Dry-aged meat is done by hanging beef cuts on racks to dry for several weeks. With a controlled environment—counting air velocity, lighting, temperature, and humidity, the moisture evaporates, and naturally occurring enzymes are allowed to do their thing. These enzymes break down protein and fat cells, transforming the beef’s texture and flavor to an indescribable level of tenderness and an incredibly beautiful, tasty flavor.
Your cut of Black Onyx beef comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.