The Dry-Age Room

Dry-aging results in a rich & unique developed beef flavor exploding with umami.

The aging process allows naturally present enzymes in the meat to break down some of the tougher muscle fibers and connective tissues. This results in less contraction and moisture loss when cooking, and a more tender finished steak.

The dry-aging process slowly removes excess water weight from the beef, leading to more concentrated flavor. Dry-aged beef develops a richer, beefier, umani-filled flavor and nutty, sometimes cheesy aroma. This flavor intensifies the longer the meat is in dry-aged.