Our dry aged beef is hung up in our dry aging cellar for a minimum of 21 days, where it is exposed to steady humidity and optimal air quality. This allows the meat to mature, rest and reach its highest possible grade. The meat darkens on the outside and a crust is formed. Evaporation shrinks the beef, concentrating its flavour as it softens the meat. Its texture cannot be compared to “an ordinary piece of meat.” The dry aged beef texture is soft and buttery, and has remarkable depth of flavour. It’s no wonder that the dry aged beef is renowned as the “king of meats” on the steak menu. Please check with our associate on the availability. NOTE: The Dry Ager DX 1000® is the first dry aging fridge worldwide that combines an activated carbon filter with an active UVC-ventilateddisinfection system, which sterilises all of the air in the fridge every minute. As a result, germs and bacteria don’t stand a chance.

Grilled over volcanic stones

Our dry aged beef is hung up in our dry aging cellar for a minimum of 21 days, where it is exposed to steady humidity and optimal air quality. This allows the meat to mature, rest and reach its highest possible grade. The meat darkens on the outside and a crust is formed. Evaporation shrinks the beef, concentrating its flavour as it softens the meat. Its texture cannot be compared to “an ordinary piece of meat.” The dry aged beef texture is soft and buttery, and has remarkable depth of flavour. It’s no wonder that the dry aged beef is renowned as the “king of meats” on the steak menu. Please check with our associate on the availability. NOTE: The Dry Ager DX 1000® is the first dry aging fridge worldwide that combines an activated carbon filter with an active UVC-ventilateddisinfection system, which sterilises all of the air in the fridge every minute. As a result, germs and bacteria don’t stand a chance.