the art of aging
We refine our meat with the dry aging maturation process. With that, the meat is hung dry on the bone over several weeks, following the motto “what matures for a long time finally becomes good.” The result after maturation is dry aged beef of the highest quality with an intensive nutty flavour.
But dry aging is not a new invention, but an old craftmanship, that had been log forgotten. Who loves good meat, lets it mature. This is why we made it our job, to refine and perfect meat using the traditional craft dry aging. Nowadays, dry aged beef is highly requested amongst all meat lovers and a pleasure for true gourmands.The way of meat refinery
The way of meat refinery starts with the correct selection of the cattle. Our focus is the right upbringing of the cattle and therefore a high quality.
We solely process meat from selected German famers and partners that we have known for a long time.
To be able to take the meat to the next level, we then refine it with the dry aging method.
How doesDry Aging work?
The heart of our production are our specially designed maturation chambers. Here we hang beef halves, hind quarters or pork halves for a set amount of time without packaging. Like this, the meat can mature and breathe in the cooled and intensively ventilated drying chambers: 21 days dry aged, under constant supervision and control of the climatic conditions.
The big maturation chambers are controlled in an extensive procedure. To ensure an optimal climate for the refinery, comparable to the North Sea climate, the chambers are regularly flushed with salty air. The circulating air is being dried and filtered in salt tubs constantly. The temperature, humidity and circulation need to be under control at all times. Only like that, the meat matures under absolutely natural conditions.
The air contact lets the meat dry from the outside. During the maturation, a dry layer evolves that does not only protect the inside of the meat but helps elevating the flavour and protect it as well. Until perfect, the meat is derived from about 30% of its water content. Due to the water loss, the very intensive flavour of butter and nut develops.
The big maturation chambers are controlled in an extensive procedure. To ensure an optimal climate for the refinery, comparable to the North Sea climate, the chambers are regularly flushed with salty air. The circulating air is being dried and filtered in salt tubs constantly. The temperature, humidity and circulation need to be under control at all times. Only like that, the meat matures under absolutely natural conditions.
The air contact lets the meat dry from the outside. During the maturation, a dry layer evolves that does not only protect the inside of the meat but helps elevating the flavour and protect it as well. Until perfect, the meat is derived from about 30% of its water content. Due to the water loss, the very intensive flavour of butter and nut develops.
The hanging of the meat ensures that the muscles, that have stiffened after slaughtering, relax again. Whilst dry aging in the cool maturation chambers, additional enzymes are activated that make the meat tender. The core of the meat is enriched with flavour boosting proteins that also help bettering the consistency and make the meat very delicate. How tender the meat will be depends on the maturation time.
The outside layer that has become dark and crusty on the meat does not look very appealing to the unschooled eye. After this dry layer has been removed, a true piece of art is revealed. The concentrated meat colour and the intensive smell give away the developed high quality. Good meat need time, a lot of time.
The outside layer that has become dark and crusty on the meat does not look very appealing to the unschooled eye. After this dry layer has been removed, a true piece of art is revealed. The concentrated meat colour and the intensive smell give away the developed high quality. Good meat need time, a lot of time.
After 21 days of maturation
After 60 days of maturation
After 120 days of maturation