Just as wine or cheese can mature with age, beef can also be improved with the process of dry-ageing. Our dry-aged beef is 100% natural grass-fed and dry-aged in-store for 6 weeks to create a deep and complex beef flavour.
Working with the incredible producers at Camden Valley farms ensures we are bringing you the finest 11-year-old retired dairy cows. This allows them the time to build muscle and fat giving them a more intense flavour.
We believe in our customers consuming quality produce and knowing the source of their food – which is why we take pride in dry-ageing the beef to perfection ourselves.
Call the Cammeray store today to reserve available cuts.
We're delighted to announce the arrival of Blackmore's Wagyu beef to Hudson Meats stores. Blackmore's Wagyu scotch fillet is highly marbled with a 9+ marble score which creates a “melt in the mouth” moisture and tenderness.
The quality of cattle is unmatched using only Japanese Fullblood which are recognized around the world as the only cattle containing no introduction of inferior genes. This promises well-balanced marbling, fine texture, finesse and flavour that deliver an unparalleled eating experience.
Call TODAY to experience the smooth caramel and buttery flavour of Blackmore's Wagyu.
