Rooted in ancient tradition, dry ageing reduces the moisture content of the beef to intensify its natural flavour. Lisdergan Dry Aged is hung for a minimum of 28 days in perfect conditions for the meat to mature.
Experience, passion and above all patience combine to produce beef that is dark and supremely tender with incredible depth of flavour, revered by professional chefs and their customers alike.
28 Days
OUR RANGE
Showcasing the skill of the farmer and drawing on expertise passed down through our family for generations, the Lisdergan product range features only the finest quality, locally-reared produce infused with natural flavour.
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