Dry Aged Beef
Dry-aged refers to beef that has been left to age naturally. The meat is hung in cooling chambers and stored at 0-2 °C, sometimes for several weeks. During the long ageing process, enzymes loosen the connective tissue in the muscles and break down proteins. The meat becomes tender and loses both water content and weight. Dry-aged beef has a unique, highly aromatic and slightly nutty flavour. Whether you slow-cook it in the pan, under the grill or in the oven, dry-aged beef tastes great.