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Dry-aging is a process in which cuts of beef are matured under controlled conditions for several weeks to several months before being trimmed and cut into steaks.

During dry-seasoning, a number of processes take place including oxidation and proteolysis, which give the meat its tenderness and unique flavor and aroma.

The key effect of dry aging is to concentrate and saturate the natural flavor and soften the texture of the meat

In short: dry-aged steaks are very soft and tender, much easier to prepare and much better tasting.

In our store you will find 3 lines of seasoned steaks: standard, premium, extra marble - more info on the website: Our steak lines

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