Loading ...
Loading ...
Loading ...
The best meat recognized for Dry aging is rib-eye on the bone. It is always best to purchase from
a dealer who sources their meat from a good quality abattoir."
The younger the animal the better the result. It is always recommended to buy a piece of meat
that has a good fat content and a high rate of internal marbling. It is advisable to mature the
meat on the bone either hanging or in the largest possible joints. The reason for this is to
minimize the pure meat exposed to the air, reducing weight loss."
The Dry Aging period is recommended for at least 21 days, only the flavor becomes more
intense. Please note: A maturing period of up to 6 weeks is possible. The hygienic handing of
food should always be addressed for best results . When the process is complete, the thin crust
is trimmed off ready to be de-boned or cut into steaks."
20
Loading ...
Loading ...