DRY-AGED MEAT IS HIP AND HOT
The days of the simple steak and French fries are long behind us. Dry-aging or ripening is trendy. Breed is important and it has its specific characteristics. Through ripening at a temperature of 2°C and regulated air humidity, the meat gets a better taste and it becomes tenderer. Dry-aging is now being done with foreign as well as Belgian breeds in order to accentuate the full taste of the lovely meat.
You’ll be amazed by the whole process that is needed to bring this extremely tasty piece of meat on your plate. A day full of flavour and colour.Contact us for further details