DRY-AGED MEAT
How The Dry-Ageing Process Works
Dry-ageing is the process by which large cuts of beef are aged from several weeks, to several months. The objective of this process is to use humidity and temperature to reduce moisture within the steak and breakdown the tissue, creating a richer and more tender flavour profile
Dry-ageing beef primarily changes it by two means:
The concentration and saturation of it's natural flavours and the tenderisation of the meat's texture.This is due to the beefs natural enzymes breaking down the connective tissue in the muscle, which leads to more tender beef.
How Our Steaks Are Cooked
All of our steaks are cooked in our Spanish Josper, over 100% sustainable mangrove charcoal.
A Josper, is a hybrid grill and oven. This essentially means that it imbues steaks with the enhanced flavour of a grill, whilst simultaneously allowing for the controlled cooking temperature of an oven. The closed door style of the machine also allows for the steaks to greatly retain their moisture and flavour.