Dry aged beef has hung for several weeks and the resulting process of desiccation creates a greater concentration of beef flavour and leads to the more tender meat. In addition, such preparation of meat requires only high-quality beef because there has to be fat evenly distributed. It also needs much more time and higher storage costs since it has been kept in temperature around the freezing point. All these factors make the dry aged beef a luxury product that is not usually available in stores.
Package: packed individually in vacuum and card-box
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