Dry-Aged Meat

What is so special about the dry-age process?

Aged beef creates a greater concentration of beef flavor for your taste buds. 

Dry-aging is the process of storing meat, typically a whole loin, in a specific environmentally controlled cooler.

+Letting the meat dry-age helps the naturally present enzymes in the meat break down some of the collagen making the end result much more tender

+In the dry-age process the meat will lose about 15% of its total weight due to water evaporation, so the flavor will be much more concentrated and intense