What is Dry Aging?
Dry Aging – the concept of meat maturing
To achieve the best result from any Beef it needs aging, and aging needs time. Dry Aging is a traditional way of aging meat to produce an extraordinary tender and intensive flavour. 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 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 recognised by foodies as the "king of meats" on the steak menu.