Dry aging - the modern method of age-old meat hanging
Dry aging is the modern method of age-old hanging of meat, especially beef.
The beef from Argentina has long been known to us as being particularly tender. The reason: The whole beef halves had two to three weeks to mature, because they were transported in reefers at temperatures of about 2 ° C. During this time physical and chemical processes take place in the flesh, which makes it much more tender and wholesome.
Good food markets such. B. Edeka now has a cupboard to treat the beef on the bone accordingly. Storing is usually outsourced for three weeks, on a particular day of the week. Since the quantities are limited, you have to hurry or order in advance.
We have experience with entrecote and roast beef. Both excellent.
