When it come to meat – beef is best suited for the dry-aging procedure, especially the sirloins and the shank of young cattle. This meat significantly improves in flavor and texture, due to the fact that it has a higher intravascular fat content and fat cap.
The more time a cut of meat spends in the DRY AGER maturing-fridge, the more it’s flavor intensifies. Whilst its aging, the fridge smells of ham, musk, fresh-baked bread, hoar frost and a tad like wool socks.
The dry-aged meat and especially dry-aged beef darkens on the outside to the color of blood sausage and a crust is formed, similar to that of bread. In the end of this process, this crust is trimmed away and the meat is separated from the bone, or cut into steaks, and the dry-aged beef can be prepared on the grill or in a frying-pan – just as a normal steak would.
Only difference being, it has nothing in common with a normal steak: the texture is softer, it’s smell and taste reminds one of nuts and butter. The secret is oxygen, that teases the natural enzymes of the meat over time. Time, that transforms the meat into an impeccable aroma-powerhouse, without it acquiring even a hint of an iron flavor.