What is a Dry Aged steak

A dry aged steak is marbled beef that has undergone a dry-aging process in specialized refrigeration chambers with precisely controlled temperature, humidity, and airflow.

During aging, the meat gradually loses moisture, which concentrates its flavor, making it richer and deeper while developing characteristic nutty and buttery notes. At the same time, natural enzymes break down muscle fibers, making the texture softer and more tender.

What happens to meat during dry aging

Dry aging is a complex biochemical transformation. Three key changes occur:

Moisture evaporation
Water slowly evaporates from the meat, concentrating its flavor and aroma.

Enzymatic tenderization
Natural enzymes break down muscle tissue, making the meat more tender.

Flavor development
Over time, complex flavor notes form, often described as nutty, creamy, and intensely beefy.

Why Dry Aged steak costs more

The longer the aging period, the less finished product remains.

We age our meat for 65 days, during which it can lose up to 60% of its weight. This reduction in yield and the lengthy process make dry aged steaks a premium product.

Difference between Dry Aged steak and regular steak

Flavor: deeper, richer, more concentrated
Texture: significantly more tender than fresh meat
Aroma: pronounced buttery-nutty notes
Price: higher due to long aging and strict raw material requirements

How we select meat for dry aging

Before entering the aging chamber, meat undergoes strict selection:

only bull beef is used (not cow)
strictly defined animal age and size
required pH level
specific marbling grade

Only after this are the loin sections placed into special aging chambers with precise temperature, humidity, and airflow parameters.

Why real Dry Aging is impossible in a regular restaurant fridge

True dry aging requires industrial-level technology.

Beautiful meat displays in restaurant halls are often just decorative. Proper aging is impossible there for three reasons:

1. Volume of meat
To form the correct enzymatic environment, a large volume must age simultaneously — in our case about 1200 kg of meat (40 loins × 30 kg). Without this, the microflora cannot develop properly.

2. Living fermentation environment
Part of the meat must always remain in the chamber so the fermenting microflora is preserved and transferred to new batches. This is called meat rotation.

3. Specialized microclimate
Stable temperature, humidity, and ventilation are required — impossible in a small refrigerator. Proper aging needs a dedicated chamber, essentially a specialized room.

Optimal aging time

We consider 65 days ideal. After this period, steaks gain: