DRY AGING
We dry age the best meat cuts for you. Book your favorite cut now!
What is the purpose of dry Aging?
With the Dry Aging technique, the meat rests and is cured in our special refrigerated cells.
It is a slow and complex process that makes the meat tastier, more flavorful, and more tender!
Improves taste and aroma
Ensures a softer and more tender meat
Improves protein absorption
Makes the meat easier to digest
We dry age the meat at a controlled temperature and humidity for a MINIMUM of 35 days. However, we can extend the aging time upon request.
