Dry aging is the traditional way of aging meat to enhance its natural flavour and tenderness. This process changes the beef in two ways.

1. The moisture evaporates from the muscle, creating a greater concentration of flavour and taste.
2. The natural enzymes break down the connective tissue in the muscle which leads to more tender meat.

Over time, the meat acquires a dark colour and thin crust on the exposed surface. To prepare the beef for cooking, this layer is sliced off and the meat is cut into steaks.

No marinades or rubs are recommended for Dry Aged meat… simply season with salt before cooking.

See the friendly team in-store for more information.

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