Dry-Aging Fridge

Beef needs maturity. And maturation takes time.

Dry aging - is the traditional method to mature meat exceptionally tender and intense flavor. To get the perfect steak, it needs no other preparation method, but a new, old maturing process.

The dry maturation of meat, the Dry Aging, is the oldest method of meat maturation ever. The meat is suspend...

Beef needs maturity. And maturation takes time.

Dry aging - is the traditional method to mature meat exceptionally tender and intense flavor. To get the perfect steak, it needs no other preparation method, but a new, old maturing process.

The dry maturation of meat, the Dry Aging, is the oldest method of meat maturation ever. The meat is suspended on the bone over a certain period of time at a controlled temperature, humidity and air quality. It may mature in peace and instead of lying airtight in plastic wrap, it may do what meat likes best: it is allowed to breathe.

As a thank you, the refined, dry-seasoned meat gives us an inimitable, intense aroma. And a consistency that has nothing in common with a "normal" piece of meat. No wonder that Dry Aged Beef is known among connoisseurs as "the king of steaks".

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