Aged Products

The principle is concentrating flavors, evaporating moisture from the carcass and concentrating the collagen by storing it in a controlled optimum environment for varying duration. This allows for microbes and enzymes to breakdown connective tissue and tenderize the meat. Besides making your meal melt in your mouth, aging enhances the fat which is meat’s number one flavoring agent.

This in turn gives a nutty taste and makes it more unctuous, soft and juicy with a good bite. So, if you love your meat with an extra punch, our carefully aged beef will not only leave you licking your fingers but your taste buds will thank you… it’ll be like a high five for your mouth. Even more amazing, its all Kenyan.

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