Salt-Aged Steak Strips (227g)

Our steak strips are tender and tasty and a great addition to those speedy suppers. Cut from dry-aged sirloin, rump, ribeye, fillet and denver steak meat, these are best flash-fried and used in stir fries and curries. We like to use them to make fajitas and tacos! Top with sour cream, guacamole and fresh tomato salsa. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour).Our steak strips are tender and tasty and a great addition to those speedy suppers. Cut from dry-aged sirloin, rump, ribeye, fillet and denver steak meat, these are best flash-fried and used in stir fries and curries. We like to use them to make fajitas and tacos! Top with sour cream, guacamole and fresh tomato salsa. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour).