A dry aged beef chop is a firm favourite amongst the team and our customers, and because of that we know you will enjoy this delicious & succulent cut of dry-aged beef.
Your steak night at home will feel really special with a sharing steak like this!
We think this is the very best of British grass-fed beef – a ribeye on the bone for two. Also known as a Boston Chop, this steak is full of flavour and tenderness. We hang it for 28 to 35 days in our state of the art maturation fridges to really intensify the beef flavour. Find out more about Aubrey’s Beef here.
Watch as Russell Allen takes you through how to cook this delicious sharing bone-in ribeye steak.
You can watch a step by step guide to cooking this grass fed, dry aged beef chop here. It is also delicious finished off over hot coals on the BBQ.
We love eating our beef Boston chop with chimichurri (you can make your own but we do sell pots in our deli), garlic butter or just plain! Enjoy!
“The best example of dry-ageing in the world” Prof. Chris Calkins – Meat Scientist (founder of the flat-iron steak)
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