Dry aged Steak – perfect taste

In some exclusive restaurants the staks age in coolers at a temperature of 34-38 degrees (F). The beef steak for four to six weeks. This makes them so tender and tastful. The flavor is fantastic – so if you ever have the chance to try or buy some dry aged steaks – do it.

Picture: Dry aged Steak

Lobles: „Aging produces beef that is naturally tender and flavorful. Nothing the cook does to add flavour in the kitchen is a substitute for starting with properly aged meat.“

Why are dry aged steaks expensive?

Dry aged steaks are made of the best prime beef  and need up to 6 weeks to dry an develope their flavour. During their aging-prozess, the beef loses 20-30% of weight – vacuum aged steak not.

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