Dry aging

Dry aged beef – time as an ingredient

What happens in the aging chamber, how many days is ideal and why the flavour difference is so big.

day 0Selection

We select carcasses with good marbling and a fat layer that protects the meat.

day 1–21Enzymes

Natural enzymes break down connective tissue – the meat becomes tender.

day 21–45Flavour

Water evaporates, flavour concentrates, nutty notes appear.

day 45–60+XO

Intense, almost cheese-like flavour – for connoisseurs.

Dry aging is a process where whole bone-in cuts of beef are kept uncovered in a chamber at 1 to 3 °C, with controlled humidity (around 75–85%) and constant air circulation. Over weeks, two things happen.

1. Enzymes tenderise the meat

Natural enzymes in the muscle break down connective tissue and proteins. The result is a more tender texture – the difference is biggest in the first three to four weeks.

2. Water evaporates, flavour concentrates

The meat loses water, so the flavour concentrates. After 30+ days you get notes of nuts, butter and aged cheese. A dark, hard crust forms on the surface and is trimmed away before sale.

Why it costs more

Between water loss and trimmed crust, a 10 kg piece leaves 6.5 to 7 kg of saleable meat after 45 days. On top of that, the chamber and the meat are "busy" for weeks. That is why a kilo of dry aged ribeye costs more than fresh – you pay for time and loss, but get a flavour you cannot get any other way.