Our steaks are dry-aged from about 14 days to about 21 days depending on the timing of needing them and butchering them. They are absolutely delicious. In fact if we have in stock I would take advantage 'cause they sell out quickly. We have been trying to find another steak to compliment our ribeye, rump and sirloin. The round steak is our solution.The round steak comes from the round out of the hind quarter. It is a tasty steak that can compete with the best of them if cooked with care. Start cooking them from room temperature. Cook in a piping hot pan or fire. And rest them. The are full of flavour and stand up well to sauces.