IT TAKES time and effort to prepare a good meal and this is especially true when it concerns dry-aged beef. The longer the meat is kept allows for the flavours to become more concentrated, resulting in softer and tender meat. The dry-aged Prime Rib comes with salsa verde, truffle, Bearnaise and black pepper sauces. Prime Rib, the Red Gum Sirloin which was kept for 51 days, was the star attraction at lunch in Prime recently. In terms of quality, Kyushu beef is similar to Wagyu as the same feeding and breeding environment is observed for the cows.

Source: The Star March 12, 2018 01:13 UTC