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Dry aging is a process where steaks are placed on racks in a temperature and humidity controlled room for at least 21 days to 120 days. This tenderizes the meat and makes it a lot more flavorful. It gives you a sweet cornlike smell similar to that of cooked beer or parma ham. approx 800 - 1.00 kg +/- 10%. Product is shipped Vaccum packed. Best cooked within 2 weeks.
Portion: 800 - 1000g +/-