Dry Aged

Info

Dry aging meat gives a unique flavor and aroma

Historie

Dry aging allows for flavor and aroma to be concentrated in meat and facilitates the maillard-reaction that happens when meat is exposed to high heat. The maillard-reaction gives a more pronounced umami flavor and better color on the surface by frying. If the meat is well marbled, the oxidative reaction of the fat contribute a nutty aroma formation in the meat.