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Dry-aged beef


Dry-ageing is an age-old process for naturally tenderising beef, which also gives the meat a richer flavour.

Waitrose dry-aged Aberdeen Angus beef logo
Diagram of beef cuts

The dry-ageing process

Dry-ageing is an age-old process for naturally tenderising beef, which also gives the meat a richer flavour. The meat is hung on the bone in a refrigerated cooler, at a specific temperature and humidity. The process comprises two stages. To begin with moisture evaporates from the muscle, creating a more concentrated, beefy taste; up to 20 per cent of the original weight of the loin (back of the animal) may be lost during dry-ageing.

Secondly, the natural enzymes in the muscles begin to break down fibrous connective tissue, which tenderises the meat. By maturing our Aberdeen Angus beef through the dry-ageing method, we are able to offer beef that is consistently tender and rich in flavour. Only the finest cuts - from the loin and rump - are matured through the dry-ageing process, ensuring that we can provide the very best beef to our customers.

Diagram of rib cut
rib eye steaks

Rib-eye steaks

Rib-eye steak is distinguished by its rich marbling and a natural core of fat that runs through the meat, making it flavoursome, tender and juicy.

Pan fry: Heat oil in a frying pan and add the steaks, turning once halfway through cooking

Grill: Place the steaks on a grill pan, turning once halfway through cooking

Rare: 4-6 mins*
Medium: 8-10 mins*
Well done: 10-12 mins*

*cooking times vary, with individual thickness of steak

Diagram of wing rib cut
wing rib joint

Wing rib joint

Taken from the sirloin, this joint has a large 'eye' muscle running through the meat that makes it extremely tender. Marbled fat adds to the meat's flavour, making it the ultimate roast.

Preheat oven: Place meat in a roasting tin
Electric: 180 °C
Fan: 160 °C
Gas: 4

Rare: 40 mins per kg, plus 20 mins*
Medium: 50 mins per kg, plus 25 mins*
Well done: 60 mins per kg, plus 30 mins*

*cooking times vary

Diagram of sirloin cut
Sirloin steaks

Sirloin steaks

A fine silky texture and rich marbling gives sirloin steak its robust flavour and perfect juicy tenderness, making it one of the most popular steaks.

Pan fry: Heat oil in a frying pan and add the steaks, turning once halfway through cooking

Grill: Place the steaks on a grill pan, turning once halfway through cooking

Rare: 4-6 mins*
Medium: 8-10 mins*
Well done: 10-12 mins*

*cooking times vary, with individual thickness of steak

Diagram of rump joint cut
rump joint

Rump joint

Rump is usually offered as a steak but roasting brings out the full-bodied flavour of this prime cut.

Preheat oven: Place meat in a roasting tin
Electric: 180 °C
Fan: 160 °C
Gas: 4

Rare: 40 mins per kg, plus 20 mins*
Medium: 50 mins per kg, plus 25 mins*
Well done: 60 mins per kg, plus 30 mins*

*cooking times vary