Originally Posted By: madjak
Anyone in Melbourne, Australia,

http://www.littlecreekbeef.com

A farmer in the Yarra Valley who is also a fully qualified butcher. The first time the meat is frozen is when it goes into your freezer. Usually the beast isn't popped off until the orders are placed.

Meat is cured properly. It will melt in your mouth. It is the only way we get our Beef and Lamb now.





That link wouldn't work for me but I found them online. "At our boning room in Coldstream, the beef is dry aged for 2-3 weeks before it is butchered." Most places dry-age cuts don't they?

I think I'll search around for a similar operation locally (though they can use all the hormones and beer and whatever else they want as long as the steaks are marbled and delish :)).