In September 2010 we completed the building of a dedicated dry ageing chill in our Carlisle meat plant, which we believe takes the beef eating experience to a new level.
In the chill, beef on the bone sits on special racks for 21 days, while circulating air and a controlled temperature and humidity produces dry aged beef which is superb in taste, texture and tenderness.
Dry aged sirloins, ribs, striploins, fillets and rib eyes, as well as indiviual steaks, can be purchased by catering customers who want something unique on their menus. The shrinkage caused by the dry ageing process does cause some increase in price but we believe you can taste the difference.
We welcome you to visit Pioneer and see for yourself.