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".