DRY AGED STEAKS

Dry aging is an art as well as a science. In order to achieve the best results, you have to give the product enough time while controlling the environment around it. Our dry aged refrigerator can hold our product up to six months. During the process:
 

• Moisture evaporates from the product boosting the flavor by concentrating it

• Enzymes in the meat break down the connective tissues resulting in a much more tender outcome

 
During the process, a scientifically controlled dry aging environment promotes the growth of fungi on the surface of the product; this crust on the surface will help protect the core of your cut and ensure the right amount of moisture in the product; it also promotes further tenderization. Our dry aged steaks process features:
 

• Full control of temperature, humidity and aging/curing cycles

• UVC sterilization and precise air flow for the ideal environment

• Featuring aging sub-primal cuts of beef such as short loin and prime rib