A story behind every flavour
Casalinga not only provides premium Tasmanian Beef, but when you visit the store you get the full experience of purchasing beef and getting it just how you like it. From viewing the carcass and seeing the results of our 14-21 day dry ageing process first-hand, through to selecting the thickness of your cut of meat.
Dry ageing isn’t a new technique or trend. The process of dry ageing was traditionally carried out by hanging either the whole or cut pieces of the carcase in a cool room. Techniques in dry ageing can vary depending on the desired flavour outcome and the amount of the moisture that is lost, both related to how long the meat is aged for. While it’s absolutely fine to eat meat as soon as it has been processed, it’s no question however that eating quality improves dramatically after it’s been left to hang for a few days. While beef is technically dry aged after 7 days, it’s around day 11 that the crusting starts to properly form – the visible sign that the flavours are starting to concentrate and create the delicious result people know and love.
Steak and Roast cuts (all dry-aged)
- Rib Eye
- Eye Fillet
- Scotch Fillet
Beef cheeks, Osobuco & ox tail
Camembert & mustard Wellingtons
Popular beef flavourings: herb & garlic, shiraz & rosemary
Sunday & Monday: closed
Tuesday to Friday: 8am to 6pm
Saturday 8am to 2pm
Address: Shop 2, 205 Charles Street, Launceston, Tasmania 7250
Phone: +61 (03) 6334 9899