Last week’s #BurppleHQHangout had us chomping down on magnificent cuts of dry-aged beef prepared by Jeff of An Ox Box.

Having never heard of the term “dry-aging” prior to this, I was skeptical at first to what the process entailed but the results were utterly amazing. Even side-by-side with a lovely fresh cut steak, the aged beef was just bliss.

Torched to give it that nice brown charred exterior and seasoned lightly with salt (insert salt bae), the slab was uhh-mazing - preserving that succulent texture. In a wonderful shade of pink, the meat was all tender, juicy and well-marbled. The thickly-cut beef was also really flavourful as the process seems to deepen as well as intensify the taste. And sharing his extensive knowledge with everyone, @anoxboxsg offers tasting sessions at his home so be sure to find out more if you are interested. Beef lovers unite!