100-Day Dry-Aged Beef: What Makes It So Special?
Dry-ageing is the pinnacle of butchery — a slow, deliberate process that transforms beef from something great into something unforgettable. While many producers age their beef for 28 days, we take it even further. At Thomas Joseph Butchery, our 100-day dry-aged beef is a true celebration of patience, precision and flavour.
If you've ever wondered what makes 100-day aged beef so special — and why it's worth every bite — here’s the full story behind this exceptional offering.
What Is Dry-Aged Beef?
Dry-ageing is the traditional method of hanging/holding beef in a temperature and humidity controlled environment to enhance flavour and tenderness. Over time, two things happen:
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Moisture loss: Concentrating flavour as water evaporates from the muscle
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Enzymatic breakdown: Naturally tenderising the meat by breaking down muscle fibres
The result is beef with a richer, more savoury flavour and a velvety texture you simply don’t get from standard cuts.
Most beef is aged for 21 to 35 days. But 100 days? That’s where things get really interesting.
Why 100 Days?
Ageing for this long is not common — and for good reason. It requires extremely careful control and expert monitoring. But when done right, the transformation is extraordinary.
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Flavour profile: Nutty, buttery, and deeply savoury with notes of blue cheese and umami
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Texture: Incredibly tender yet structured — it cuts like butter but holds its shape beautifully
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Aromatic depth: Subtle hints of earthiness and aged cheese, similar to fine charcuterie
It’s beef with personality. No two 100-day cuts are quite the same, and that’s exactly the point.
Our Process at TJB
We select only the finest grass-fed beef from native British cattle, raised on small, independent farms across the UK. The cuts are then dry-aged in our dedicated ageing chambers under precise conditions:
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Controlled humidity & airflow
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Consistent low temperatures
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Strict hygiene and monitoring
Every cut is inspected regularly and trimmed by hand after ageing to remove the outer crust and reveal the beautifully darkened, flavour-rich interior.
Cuts Worth Ageing
Not all cuts are suited to extreme ageing, but some truly thrive with time. Our 100-day collection includes standout options like:
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100-Day Dry-Aged Ribeye Steak — richly marbled and deeply savoury
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100-Day Dry-Aged Porterhouse (seasonal) — perfect for sharing and full of contrast between fillet and sirloin
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Limited Bespoke Editions — unique one-off cuts released in small quantities
These aren’t everyday steaks — they’re statement pieces for serious meat lovers.
How to Cook 100-Day Dry-Aged Beef
Because these steaks are so rich in flavour, they don’t need much interference. Keep it simple and let the beef shine:
1. Room Temperature First
Take your steak out at least 1 hour before cooking.
2. Season with Sea Salt
Hold off on pepper until after cooking to prevent bitterness.
3. Pan or Grill, High Heat
Use extra virgin olive oil and a generous knob of butter or our incredible grass fed beef dripping. Sear hard to build a crust, then finish in the oven if needed.
4. Rest Generously
Let it rest for at least 5-10 minutes — it’s essential for tenderness and flavour retention.
What Makes TJB’s 100-Day Beef Different?
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🔥 Aged In-House for 100 Days – Every stage is handled by our expert butchers
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🌿 Grass-Fed & Native British Cattle – Raised slowly on pasture for real flavour
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🥩 Craft Butchery Meets Patience – Every steak is selected, aged and trimmed by hand
These cuts aren’t mass-produced. They’re made with time, craft and care — the way great beef should be.
Who Is It For?
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Steak connoisseurs
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Food lovers chasing flavour over familiarity
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Dinner hosts wanting a true centrepiece
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Anyone ready to experience beef in a totally different way
This is about celebrating beef at its finest — no shortcuts, no compromises.
Try It for Yourself
If you’re looking to explore something rare, rich and unforgettable, 100-day dry-aged beef is an experience like no other. Whether it’s a special occasion or simply a treat for yourself, it’s a cut that makes an impact.
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