Prime Beef

Our Gallaghers Prime Beef is carefully dry aged on the bone for 21 days to provide a taste and texture that is truly amazing.

Dry Aging is  a time honoured method of preserving beef that improves the flavour and tenderness of meat.

Dry aging is when you take a piece of meat and put it into a controlled open-air environment to go through a flavour transformation. By exposing the meat to air, moisture is pulled out . The natural enzymes in the beef break the muscles down slowly over time, making it more tender. When the surface of the beef dries, it creates a crust over the muscle. But what’s inside stays moist and red.

Prime Beef – red meat  – all your steak, roasts, mince, burgers, ribs are good for you. That’s because they contain important nutrients, including protein, vitamin B-12, and iron.

Vitamin B12 does a lot of things for your body. It helps make your DNA and your red blood cells, for example.

Since your body doesn’t make vitamin B12, you have to get it from animal-based foods (prime beef) or from supplements. And you should do that on a regular basis. That is because your body doesn’t store vitamin B12 for a long time.

Like other antioxidants Vitamin A helps protect the eyes from environmental damage. Red meat also contains zinc.

For those prime beef lovers on a healthy varied diet we recommend about three portions per week. Three portions is equivalent to about 350–500g (about 12–18oz) cooked weight.