DRY AGED BEEF CAIRNS
Dry aging is a slow, traditional process for aging prime beef. The process involves using crisp, dry air and Himalayan salt bricks in a controlled environment. Our dry age room runs between 0-1 degrees celsius and 75-80 percent humidity. After 21+ days a fine crust develops on the outside of the meat and forces the natural enzymes in the meat to break down the muscle fibres. The result is enhanced tenderness and exceptionally delicious beef flavour. The way nature intended.
MIGHTY NICE DRY AGED BEEF
Mighty Nice Meats is an MSA licenced meat retailer and as such, we only source and sell premium quality, MSA graded beef. Our favourite beef comes from Bingil Bay, 20km south of Tully in North Queensland. We prefer Grass fed beef at Mighty Nice Meats because it is natural, tender and flavoursome. Healthy free range cattle live more peacefully than their grain fed, lot dwelling relatives.
ANY CUT YOU LIKE
Mighty Nice dry age beef is available by order only. We can dry age any cut of beef for you. Simply select which beef product you’d like to enjoy from our cabinet and the length of time you’d like to age it.
You can choose how long you’d like to dry age your beef at Mighty Nice Meats. The minimum time frame is 21 days. Other common aging periods include 30, 35, 45 and 60 days. While there is really no ‘maximum’ time frame for dry aging your beef, Josh’s favourite is Bingil Bay Beef sirloin aged to 35 days. Talk to your butcher when you place your order as different cuts will deliver better results at various intervals.
VISIT US – BARR ST MARKETS
Mighty Nice Meats and our dry age room are open Monday – Saturday inside the Barr Street Markets, Cairns.