dry aged steak

Dry Aged Striploin


Dry aged steak is the time honoured and old traditional way to hang beef .
8 oz\226 g average per steak


Dry aged Steak : Dry Aging is a process where steaks are hung in a temperature and humidity controlled room for 21 to 120 days in order to tenderize the meat and make it more flavorful.Through the process of dry-aging,the moisture is drawn out of the meat ,so the flavour becomes concentrated.Also,in the process of aging ,the steak`s natural enzymes work to break down collagen in the meat,essentially decomposing it .Collagen is what makes muscle tough,so when it starts to break down,the meat becomes tender.

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