How do we make it?
We rub the meat with a secret mixture of spices and enzymes by hand to make sure every spot is covered.
The cuts of meat are then placed on shelves in a cold storage unit at 2°C at low humidity.
They are turned twice every week to make sure the flavors distribute evenly.
The enzymes will break down the muscle tissue and because of the dry aging most of the moisture in the meat evaporates.
This process will give the meat a rich flavor and a very tender structure.
After seven weeks they are vacuum-packed and left to rest
for two more weeks to become...
...firm and cut proof.