DARAKUTA BEEF

100% TANZANIAN, DRY- AGED,
GRASS-FED BEEF

Darakuta Beef has been a synonym for delicious, tender beef since the 90s when the Bapst family first started delivering beef carcasses to Arusha.


In April 2023 we decided to go a step further and start butchering our own steer onsite at Darakuta Ranch. We prioritise animal welfare, strictly observed drug-withdrawal periods and use only our own holistically-raised grass-fed, grass finished beef, ensuring prime quality from farm to table. 


We believe Tanzanian beef has a lot more to offer than just fillet, and are the first butchery in the country to produce beef dry-aged for 4+ weeks and special cuts like flat iron steak, picanha and tri-tip. 


Taste the difference with our premium beef.


100% grass-fed, grass-finished
& free-range

Our beef is:

          • free range, grass-fed, grass-finished Boran/Zebu breed
          • hormone & antibiotic-free*(*no unnecessary antibiotics & strictly observed drug withdrawal periods)
          • humanely slaughtered with a stunning bolt in a stress-free environment on-site at Darakuta Ranch, Babati
          • all cuts (including mince) dry-aged for a minimum of 25 days
          • 100% natural: no tumbling or tenderising in any way, no added flavourings or preservatives

WHAT MAKES DARAKUTA BEEF SPECIAL?

100% Dry-Aged


Not only is our beef holistically raised, 100% grass fed and finished and humanely slaughtered in a stress-free environment, we also dry-age the whole carcass.


Instead of dry-aging only specific cuts, we give all our beef the 25-day dry-age treatment, which allows us to improve all cuts and deliver a unique beef experience: From our ground beef to high-end fillets, every bit of Darakuta Beef has dry aging benefits.

Nose-to-Tail Sustainable


Sustainably raised, sustainably consumed:  every single part of the animals slaughtered on Darakuta ranch has a use, be it hooves, head, offal or fat.


Nose-to-tail butchery maximises meat usage and minimizes waste by using all parts of the animal, not just the most popular cuts. This approach honours the sacrifice of the animal and helps reduce the environmental impact of meat production by increasing resource efficiancy and decreasing the demand for mass-produced meat.

 

In many countries around the world, like in Tanzania, the idea of embracing all parts of the animal is second nature, and there is no negativity or sensitivity to eating lesser known cuts, offal and more. The "western" world is slowly returning to this mindset, with consumers  becoming more conscious of food waste and the impact it has on the environment. 


By promoting 'Nose to Tail' cuts, we can help educate and engage people on this important issue - there is much, much more to beef than just the fillet!


Humane & Stress-Free


At Darakuta we place the utmost value on the wellbeing of our animals and select only relaxed, stress-free and healthy steer for butchering. All of our steer take part in daily training so that they get used to the procedure and remain completely relaxed during handling. We use a stunning bolt to make sure that the animal feels no pain during slaughter.

Antibiotic, Hormone and Tenderiser-Free

Quality over Quantity is our Motto. Just as our animals' health is important to us, so is our consumers'. We use no hormones whatsoever, drug withdrawal times are strictly observed, and no unnecessary antibiotics are ever used.


Our beef is also strictly 100% grass-fed and grass-finished - though it may not have as much inter-muscular fat as grain-fed specimens, our Zebu-Boran crosses have wonderful marbling with a delicous complex flavour that we attribute to the fragrant grasses and herbs that grow on Darakuta.


Finally, our beef is not tumbled or tenderised in any way to ensure a prime texture with every bite!


WHAT IS DRY-AGED BEEF?

Dry-aged beef is beef aged in a temperature and humidity-controlled environment, usually a refrigerated room called a dry-aging chamber, designed to keep the beef from spoiling. Known for its buttery tenderness and nutty, umami flavor, dry-aged steak is favored among steak connoisseurs. 


Chilled around 0 to 4 °C, beef ages for between 14-60 days, with longer aging resulting in more tender and flavourful beef. The dry-aging process allows the meat's natural enzymes to break down the proteins, fats and connective tissue, making the beef more tender. The process also causes the meat's moisture to evaporate, intensifying the beefy flavour and creating a unique taste and texture.


Although beef can be dry-aged for months, we like to dry-age our beef for a minimum of 25 days. We find that a 25 to 28 day dry-age gives our beef a rich taste and mouthwatering, tender texture without making it too intense.