With the dry-aging process, moisture is removed from the meat, the enzymes present in the muscle cells are released and break down proteins into amino acids while some of them create the “umumy” giving depth to taste.
They convert the few carbohydrates that have the meat into sugars and so the meat becomes sweeter.
They break the connective tissues around the proteins and make the meat more tender.
All this can happen if we give the meat time in a dry curing area, such as the DRY AGER® meat curing chamber
Dry maturation is not a complex science “but it requires a discipline to care for the meat and adjust the parameters accordingly”. All this is done for you by DRY AGER®.
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