https://www.brookwooddublin.com/
All of our beef is sourced from the finest Irish Black Angus herds. *Our butcher, Rick Higgins, uses traditional dry ageing methods and hangs our beef for a minimum of 35 days. *This dry ageing process creates a far superior depth of *flavour. *This is achieved in two ways, firstly the process removes moisture from the meat creating a greater concentration of flavour and secondly the natural enzymes break down the muscle and tissue resulting in a far more tender piece of meat. *
Steak perfection!