Dry-Aged for 45 days for optimal flavor and tenderness
Watch the documentary on Hacienda Sur
At Hacienda Sur, we are hand-crafting beef with a level of care and attention that is completely different from the beef industry’s mass production of meat.
We start with careful breeding, using only the best genetics from around the world, including Japanese Wagyu (the breed known for Kobe beef). We then raise our animals in a pristine, natural environment — without hormones, antibiotics, herbicides, or inorganic fertilizers.
And finally, we age the meat according to almost-forgotten traditional methods in our custom-built dry-aging facility for 45 days. Dry aging not only tenderizes the meat, but also concentrates the beef flavors for an exceptional taste.
It requires almost 4 years of careful planning and hard work to craft one of our steaks — from breeding selection all the way to completion of the dry-aging process. The result is an exquisitely-flavorful and succulent piece of natural beef that is different from everything else in Costa Rica.