Blackwell & Co. has a superb reputation across the globe for our mouth-watering dry aged beef, with notably famous chefs and establishments adopting our unbeatable dry aged range.
Dedham Vale Beef
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Dedham Vale Rib-eye Steak
Dry-aged for 28-30 days -
Dedham Vale Sirloin Steak
Dry-aged for 28-30 days -
Dedham Vale Rump
Dry-aged for 28-30 days -
Dedham Vale T-Bone
Dry-aged 28-30 days -
Dedham Vale Tomahawk
Dry-Aged 28-30 days -
Dedham Vale Brisket
5-6 KG
1. It starts with Butchering & Selection
We source beef from across the UK and Ireland, choosing cuts based on marbling and fat coverage. Marbling is crucial as it is one of the key indicators of the quality of the beef, and good fat coverage protects the meat during the dry ageing process and prevents the meat from drying out.
2. The Dry Ageing
Our specially designed dry ageing rooms keep the beef at 1 – 2 °C with a humidity control of 75 – 80%. We also have ultra-violet lighting that eliminate any unwanted bacteria.
Tender and Tasty. Our Process allows an improvement in tenderness and quality.
The Breakdown. The proteins are made up of complex sugars, the dry ageing breaks down the sugars creating a variety of different nutty and unique flavours.
Bespoke Ageing. Our unique ageing room allows enzymic breakdown of the meat proteins.
