To achieve the best result from any meat, it needs aging and aging needs time. Dry Aging is a traditional way of aging meat to produce an extraordinary tender and intensive flavor. A method used for many years, through which beef reaches the highest possible grade.
To obtain the perfect steak, you need do no more than use this tried and tested method, but now in a high-tech controlled environment.
For the best results, meat should be hung on the bone for a specific time in a micro-climate of controlled temperature, humidity, and air quality. In this way, it can age naturally.
The pleasure when eating dry-aged meat is like nothing you’ve ever tasted before. The texture cannot be compared to an ‘ordinary piece of meat.’ So, no wonder dry-aged beef is recognized by foodies as the “king of meats” on the steak menu.
