One of my favorite culinary experiences in New Zealand was trying dry aged beef for the first time. I had heard about this special process before, but I had never actually tasted it. Let me tell you, it was worth the wait!

I visited Matangi Angus Beef, a farm that specializes in producing high-quality, grass-fed beef. The folks there explained the process of dry-aging, which involves hanging the beef for several weeks in a carefully controlled environment to allow the natural enzymes to break down the meat and enhance its flavor.

The result? An incredibly tender and flavorful piece of beef that practically melts in your mouth. I tried a few different cuts, including ribeye and sirloin, and each one was better than the last. The beef had a rich, beefy flavor that was unlike anything I had tasted before.

But it wasn't just the taste that impressed me. I also appreciated the care and attention to detail that went into producing this beef. Matangi Angus Beef prides itself on sustainable and ethical farming practices, which means that not only was the beef delicious, but it was also responsibly and humanely produced.

Overall, my experience with dry-aged beef in New Zealand was one of the highlights of my trip. I highly recommend trying it for yourself, especially if you're a meat lover like me. And if you're in New Zealand, make sure to check out Matangi Angus Beef for some of the best dry-aged beef you'll ever taste!