DRY AGED
Our meat is not aged in vacuum packs. The natural process of dry-aged meat enables the natural enzymes to break the muscles down over time. We take whole carcasses and hang them in our humidity-controlled fridges, only using each cut at its prime. Moisture is pulled out of the meat using Himalayan Rock Salt on the fridge floor, so the meat does not shrink when cooked. When you select our meat, you get more meat and less water.