Roastbeef DryAged

Dry aging is the term used to describe dry aging, which was the most popular method of aging meat until the 1970s. The meat is hung in a cold room and aged unpackaged. Beef should be aged for at least 21 days, preferably 30 to 45 days, at a temperature of 2 to 5 degrees Celsius and a humidity of 80 to 85%. During this process, the water comes out of the meat and the loss of liquid gives it a dry rind. These dry, brown end pieces are later trimmed. After aging, the meat has lost up to 40% of its original weight and the dry aging gives it a particularly intense and aromatic taste.

Our Dry Aged Roast Beef tastes slightly nutty and has a buttery texture that will literally melt in your mouth. It is also known as rump steak or strip loin. Please do not remove the fat cap, as it is what gives this special piece of meat its flavor. We recommend that you quickly fry our roast beef: To do this, cut into the fat edge first and place your roast beef in a pan with clarified butter, where you fry it on both sides. You can then glaze it with clarified butter and enjoy!