Dry Aged

 

Dry aging beef is a process where beef with bone or primal cuts are hung in a controlled, refrigerated environment for an extended period, typically several weeks.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

wagyu slice gyudon

Characteristic

  • Cuts from the Bolar Blade
  • 80% – 85% Lean Meat / Fat 15 % – 20 % 

Packaging

  • Weight per Pack = 220 Gram
  • 1 Box = 12 Pack

SHORTLOIN

Characteristic

  • The Dry Age cut shortloin is a prime cut of beef located between the rib and sirloin.
  • It’s known for its tenderness and rich flavor making it a popular choice for steaks like  T-bone and porterhouse.

Packaging

  • Weight/loaf: 7-9 kg / loaf
  • 1 Box = 1 Loaf