Aging meat

Aging makes the meat more tender and more flavorful. There are two variants of wet and dry maturation. We follow the path of dry aging, which is more demanding, but the meat is clearly of better quality. The farm produces Aberdeen Angus beef, which after slaughter is aged in quarters in newly built boxes with modern cooling and humidity control technology. Aging takes place for a minimum of 21 days, under carefully controlled conditions, at a temperature of 0-2°C and a humidity of up to 70%. Aging supports the typical tenderness of Angus meat. After breaking down the individual types of meat, we wrap them in a kitchen preparation in vacuum foil, which guarantees durability and maintains juiciness.

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Our meat is aged for at least 21 days. Try the exceptional taste of aged meat.