Category: Dry-Aged Beef
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Thick Cuts for Real Appetites
In our shop, we don’t believe in cutting meat too thin. These thick steaks you see in the photo are how many of our customers like their dry-aged beef — generous portions with plenty of marbling. When you grill or pan-sear a steak this size, you get that perfect contrast: a rich, caramelized crust on…
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The Beauty of Dry-Aged Beef
This is what Giorgios works so hard for. When you look at these cuts, you can see the result of patience and craftsmanship. The beautiful white marbling, the deep red color, and that dark outer crust are all signs of proper dry-aging — 30 to 60 days in our chamber. This process removes moisture slowly,…
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The Pride of Our Shop – Dry-Aged Biological Beef
High-quality dry-aged biological beef cuts at VG Paterakis family butcher shop on Skalidi street in Kissamos. These carefully selected and aged pieces showcase the rich marbling and deep color that come from 30 to 60 days of traditional dry-aging.
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Fresh or Dry-Aged? The Choice is Yours
At our shop you’ll often see both — beautiful fresh cuts like this one, and the darker, more concentrated dry-aged pieces. This fresh biological beef is perfect when you want that bright, clean taste and softer texture. Many locals use these cuts for traditional Greek dishes, stews, or quick grilling. It’s versatile, flavorful, and always…
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Our Trusted Supplier – Michalis Bairamoglou
Behind every good piece of meat is a good farmer. We are proud to work with Μιχάλης Μπαϊράμογλου, a biological farmer whose cattle provide the excellent raw material for both our fresh beef and our dry-aged specialties. The quality starts at the farm, and Michalis maintains very high standards in animal welfare and natural feeding.…