A dry aged steak is marbled beef that undergoes a dry aging process in special refrigeration chambers with controlled temperature, humidity, and ventilation.

During dry aging, the meat loses part of its moisture, intensifying its natural flavor to a concentrated nutty aroma and becoming more tender due to the breakdown of muscle fibers.

The longer the meat is aged, the more it loses weight. We age it for 65 days, during which time it loses up to 60% of its weight.
Since there is much less meat than originally available, this explains its higher cost due to the reduced quantity of finished product.

What Happens During Dry Aging

Moisture evaporation: Water evaporates from the meat, resulting in a more concentrated flavor.
Natural enzymatic tenderization: Enzymes naturally present in beef break down muscle fibers, making the meat significantly more tender.
Flavor and aroma development: Complex flavor notes develop during aging, often described as nutty or “creamy.”

How Dry Aged Steaks Differ from Regular Steaks

Flavor: Dry aged steak has a much deeper and more intense beef flavor, with a pleasant creamy–nutty aroma.
Texture: The meat becomes more tender and softer than fresh beef.
Price: Dry aged steaks are a premium product due to the lengthy and complex aging process and strict requirements for high-quality beef.

If you’re looking for where to buy a dry aged steak in Riga, you’ve come to the right place.

Before aging our beef, we carefully select whole backs of bulls according to strict parameters:

It must be a bull, not a cow
The correct age and size
The beef must meet specific pH and marbling requirements

Only after this selection we place the backs into specialized dry aging chambers with controlled temperature, humidity, ventilation, and a specific mold culture that helps the meat ferment naturally.

We believe the optimal aging time is 65 days, after which dry aged steaks develop a unique flavor, tenderness, and a pleasant nutty aroma.

It's important to understand that true dry-aging is rarely possible in a restaurant!

If you see a fancy refrigerator in a restaurant displaying meat and the words "dry-aging" are written on it, it's just a marketing ploy.
As a rule, this is just a pretty picture, and meat in these refrigerators cannot be truly aged for three reasons.

First, for the proper enzyme (fungus) to form, the amount of meat must be a certain volume—in our case, 40 backs of steers weighing 30 kilograms each, for a total of 1,200 kilograms of meat at one time. Otherwise, the proper enzyme cannot form, and the meat will not have the proper flavor, texture, or aroma.

Second, as the meat is consumed, it's essential to always save some of the fermented meat so that when fresh meat is placed in the refrigerator, the enzyme continues to survive and "infect" the next batch of meat. Only by constantly preserving the "fungus," like in cheese, will the meat always be in the right microclimate and properly aged. What's needed is so-called "rotation" of the meat within the chamber while maintaining the microclimate.

Thirdly, special conditions—temperature, humidity, and ventilation—are required to maintain this microclimate. This is impossible to achieve in a small restaurant refrigerator, especially if it needs to hold over 1,000 kilograms of meat at any one time. Therefore, proper dry-aging is carried out in specially constructed refrigeration chambers, more like a walk-in refrigerator than a simple refrigerator.

This technology has been perfected by our team over many years.

Steaks Available at Steaks Riga

🥩 Dry Aged Ribeye – the juiciest and most marbled steak on the bone
🥩 Dry Aged Striploin (New York Strip) – a perfect balance of texture and rich beef flavor

You can buy dry aged steaks in Riga at:
Elizabetes iela 10, Riga
or order delivery via our mobile app: https://get.steaks.lv

A unique feature of Steaks Riga is that our steakhouse operates in a shop format: the steaks are displayed in the showcase, and you can buy them raw to cook at home — or choose any steak from the display and we will cook it for you on the spot.

Dry aged — a flavor you will never forget.

Dry Aged Steaks in Riga: Where to Buy Dry Aged Steaks and How They Differ from Regular Steaks