Specifically, free-range, dry-aged bone-in steaks – deliciously tender and with the unmistakable nutty, slightly sweeter, intensely umami flavour meat gets from dry ageing.
Another bonus? The meat contracts less when cooking, locking in moisture. All that needs doing is to introduce it to some shoestring fries and dinner is done.
Available in T-bone, sirloin steaks and prime rib that have been aged for seven, 14 or 21 days at selected Woolies butcher counters.
Learn more at woolworths.co.za.