Aging and storage

These are two extremely important aspects in obtaining quality meat with such a sought-after flavor. Regarding aging, there are two major “trends” of opinion that differ fundamentally: the Wet-Aging system and the Dry-Aging system.

1. Wet-Aging: The pieces will be vacuum-sealed immediately after butchering, packaged, and subjected to the aging process at a temperature of +/- 0°C. The low temperature slows down the aging process, which is beneficial for the transportation of the meat. Supporters of this aging method promise the preservation of the original (unaltered) taste of the meat matured through this method.

2. Dry-Aging: This is a classic aging method used for hundreds of years. The meat will age unpackaged at a temperature of approximately 1-3°C and a relative humidity of 75-85%. A typical characteristic of this aging method is the loss or reduction of liquids from the meat. The taste is shaped, among other things, by the evaporation of water. Ensuring constant humidity and temperature conditions is crucial for this aging method. In both methods, enzymes act after butchering to transform proteins into amino acids, ensuring the future taste of the meat.