Dry aging is a meticulous process where beef is stored unpackaged under controlled temperatures, humidity, and airflow for a specific period, in our case over 35 days. During this artisanal process, water evaporates, and flavor compounds concentrate, resulting in a beef flavor that is robust, distinct, and undeniably stronger.
Dry-aged beef offers an intense and rich taste due to the evaporation of water and the concentration of flavor compounds. Expect a robust, distinct flavor with nutty, earthy, and subtly cheesy undertones, providing a truly exceptional dining experience.
Best seared on high heat over grill or cast-iron pan and finished at low-medium heat until desired temperature is reached.