Dry-Aged Beef
Carefully selected and aged at Quinta
We work with dry-aged Azorean beef (the carcass is dry-aged on the bone for 15 days, while the cuts continue to age for a further 30 days).
Dry ageing allows natural enzymatic and biochemical processes to develop, enhancing the meat’s flavour, tenderness and juiciness, resulting in a premium-quality product.
- 100% Azorean beef
- Dry-aged
In the Azores, cattle are traditionally raised on natural pastures, following the highest animal welfare standards.
Our farming practices and rigorous animal selection result in meat with a distinctive yellow-coloured fat cover and marbling (intramuscular fat), giving it a unique flavour and a tender, juicy texture.
The meat is naturally dry-aged in a controlled environment, with carefully regulated temperature, humidity and ventilation. Dry ageing is a traditional method used to intensify the flavour and tenderness of beef.
This product is available as whole cuts or sliced, chilled or frozen, with variable weight.
Dry-Aged Beef Whole or Sliced Cuts
Ideal for grilling. Cook and enjoy all its flavour!
Store between 0°C and 4°C. If vacuum-packed: Once the packaging is opened, the meat will regain its natural colour.