There is only one thing better than beef steak: the dry aged beef steak. Tonight the dry ager apparatus will explore its best. The fine beef cuts are being aged for 28 to 42 dyas under controlling environment conditions in a refrigerated room with 0° to 1 °C and with relative humidity of 80 to 85 %. Taste rib eye, sirloin, T-bone like never before with great salads, sides and sauces.
- Dry aged beef salad, balsamic vinegar cream, marinated onion
- Dry aged beef wrap, avocado mayo
- Dry aged beef steak, chimichurri salsa