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Coorong Angus Beef

Dry Aged

Coorong Angus Dry Aged beef is the culmination of everything we have learnt in out past 6 years of taking our Black Angus beef to the final consumer. The product is fed for up to 210 days then processed using the tenderstretch method and then finally hung on the bone for a minimum of 3 weeks before final sale

We believe it is our unique coastal environment that makes Coorong Angus Beef a cut above. .

We believe this process matches the best of the new meat quality techniques with the best of the old. The modern day Angus is targetted specifically at the discerning Japanese market. Here meat quality reins supreme.

Grain feeding for up to 210 days allows these cattle to marble and become a truly juicy and tender article.

The processing techniques we use are at the cutting edge in terms of delivering the best possible meat eating quality. We have tapped into the $30 million of research done to create Australia's Meat Standards Australia program to design a process bettered by none.

We finish with the time honoured dry aging process. This is one that has only had marginal changes for over a hundred years. We use modern technology to ensure food safety but the drying out and work of enzymes within the meat has not changed since man first hung something in a tree in winter and came back a week later to see how much better it was.