Dry Aged Beef
Dry Aged Beef
As you walk into the restaurant, just outside the entrance stands our signature dry-aging cabinet, and inside is, quite literally, where the magic happens. In this temperature- and humidity-controlled environment, we store prime cuts of beef, aging them to perfection. This slow process rewards the patient with enhanced flavor, tenderness, and character.
Our Dry Aging Process
To dry age our premium cuts of meat, we place them on racks in a temperature and humidity-controlled environment. There they sit at specific conditions (32– 36°F at 75–85% humidity) with gentle and consistent air circulation for 30-45 days.
When the meat is ready to be pulled out, the outer layer, which has dried and darkened in the process, is trimmed before cooking. The transformed cut of meat has changed in three distinct ways:
1. Improved tenderness: Enzymes such as calpains and cathepsins, which are naturally present in the muscle, break down connective tissue and muscle fibers.
2. Developed flavor: Due to protein and fat breakdown, complex, nutty, and buttery flavor profiles start to develop.
3. More juiciness: Water-holding capacity improves, which enhances mouthfeel greatly.