All our dry age beef is matured in our state of the art dry age fridges using Himalayan salt slabs for a minimum of 21 days, the salt draws the moisture from the meat tenderising and intensifying the natural flavour, with some cuts we allow even longer up to 42 days. This gives our beef the fullest flavour possible.
The pleasure when eating dry-aged meat is like nothing you've ever tasted before. The texture cannot be compared to an "ordinary piece of meat". So no wonder dry-aged beef is recognised by foodies as the "king of meats" on the steak menu.
We use a state of the art dry age fridges, the meat ages on the bone at a constant humidity of around 85% and a temperature of 1.5°C. The precise electronic control system of our fridges ensures the accurate regulation of temperature, which can be set in precise 0.1°C increments.
The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX Air® system, a perfect micro-climate, an ideal air-flow and continuous sterilisation inside the dry age cabinet even when the outside temperature fluctuates.