Dry Aging Wagyu Beef In-House

You read it right, we are dry aging our beef IN-HOUSE!

About Dry Aging

Dry aging wagyu beef is a process that can enhance the flavor and texture of the meat. Wagyu beef, which is known for its high levels of intramuscular fat, is particularly well-suited for dry aging. During the dry aging process, the beef is hung in a controlled environment with specific temperature and humidity levels for some time, typically between 21 to 60 days. This process allows the natural enzymes in the meat to break down the muscle fibers and connective tissue, resulting in a more tender and flavorful steak. Dry aging wagyu beef can be a delicious way to enhance the flavor and texture of the meat.

According to Fine Dining Lovers, dry aging wagyu A5 beef can elevate the flavor of the meat to a higher level. Dry-aged wagyu beef is a unique eating experience that is worth trying at least once.