Dry aged striploin steak is aged for at least 30 days. The result is an aromatic, restaurant-worthy meal. It is recommended to keep the meat at room temperature for 10 minutes before cooking. Cooking should be done at a high temperature by frying for 3-4 minutes on each side, depending on the desired level of doneness. This piece can be bought divided into slices, the weight of each piece is +/- 250g or undivided – the weight of the piece ranges from 2kg – 4kg, which depends on the slaughter age of the cattle, breed and fattening