Gulf Gourmet: The New Meating Room
Interview with ‘The Dry Ager Guy’ – Mirco Beutler, the founder and CEO of dry-aging solutions provider MGK
When medieval butchers hung slaughtered cattle in their cellars, little did they know that they would someday serve as an inspiration to the ‘Dry Ager Guy’ – Mirco Beutler, the founder and CEO of dry-aging solutions provider MGK. Today, dry-aged beef is a luxury, a celebrated culinary art. And what better way to honour the tradition than with a swanky flagship ‘Dry Age Boutique’ in Dubai? The Dry Ager Guy elaborates on his plans…
It’s an acquired taste, something like wine, blue cheese and caviar. But then, most of the fine things in life are.
This one is tied to a time-honored technique that has been used for thousands of years to enhance the flavor and tenderness of meat and game.
Before refrigerators were born in 1940, dry-aging was the usual process to keep meats edible for a long time. Despite being a common practice, the process did not fail to fascinate artists. Rembrandt even captured the dry-aging process in his painting ‘The Slaughtered Ox’. Today, gourmands and celebrity chefs swear by the flavour of dry-aged meat, with Michelin-starred and high- end restaurants are offering the delicacy as a luxury experience.
The ultimate ‘Dry Ager Guy’, however, is Mirco Beutler. The founder and CEO of MGK, a leading provider of HACCP monitoring systems and dry-aging solutions, is passionate about the meat cured through this technique. Before setting up his own company, Mirco had spent more than 12 years in the luxury food and beverage industry across Germany, the UK, Austria, and the UAE, learning the nuances of fine- dining experiences.
Reflecting his passion, MGK boasts of an impressive portfolio of products. Mirco’s favorite line is the dry-aging refrigerators for personal and commercial use. “The Dry Ager Guy provides the technology to dry-age different types of meat in the perfect temperature and humidity environment,” says Mirco, referring to himself by his chosen nickname. The brand counts top restaurants as customers not only in the Middle East but also in New York City. “I extensively studied the dry-aging process in the U.S. Our technology even powers Delmonicos in New York, a 183-year-old establishment known for its steaks,” Mirco says with unmistakable pride.
His obsession with understanding the age-old process took him across the world, culminating in the launch of a
spectacular show that Dubai will see
soon. Next year will begin with a new spot for the exclusive dry-aged meat concept in the city. The ‘Dry Age Boutique’ will offer unique cuts of dry-aged meat from different regions of the world. Besides beef, on offer will be dry-aged lamb, fish, and duck, with special recipes exclusive to the brand. “I promise you that it will be the most luxurious and the world’s largest dry-ager boutique,” Mirco enthuses.
The boutique offers spices and a ‘time travel’ through the process. “Dry-aging usually takes from 45 to 100 days and you will be able to see how it evolves.” There’s also a private tasting room. In addition, the boutique will provide products for high-end weddings and events. “The idea is not just to offer products and accessories but also to educate people about the process. We have planned seminars as well as cooking and tasting events to encourage people to even dry-age meats at home.”
The boutique opened in January 2021 at the Wafi Mall. “We have planned a spectacular feast for the eyes as well as the palate,” Mirco smiles.
The entrepreneur chose Dubai to launch his first-of-a-kind flagship boutique due to his emotional connection with the city. “I came here in 2003 to work at the Emirates Towers Hotel. For me, Dubai is a land of opportunities and if it’s one city that deserves to have our flagship store, it is Dubai.”
Starting his career at the Kempinski Hotel Airport in Munich, Mirco spent his initial years at the Sheraton Skyline Hotel London Heathrow, London Hilton on Park Lane, and Intercontinental Wien before making his debut in the Middle East. MGK was founded in 2004 after he noticed a need for products that could help companies meet food safety regulations. The company has a team of 18 employees servicing the Gulf region and Southeast Asia. MGK today enjoys a clientele of over 3,000, including some of the biggest global brands in hospitality. Mirco’s ‘baby’ sure has come a long way in the past 15 years! For him, the fascination with meats is as personal as it is professional. “In my free time, I love grilling and cooking. I also enjoy experimenting with ingredients and techniques.” However, being a foodie doesn’t mean he compromises on health. Mirco is sporty as much as he is sporting. Skydiving, playing tennis and even boot camp training are just some of his other hobbies. Don’t forget to meet the maverick in his favorite meating room!
Visit thedryageboutique.com for more information.
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