Dr Daging has thoroughly Internal Dry-Aging Process to ensure the most intense tenderness, richest flavour, and aroma. But what is it about dry-aged that works such magnificent magic on meat?
Meat contains about 75% of water and will be drawn out during dry-aged. What’s left will be more concentrated, so you will have the real taste and the real smell of meat. Dr Daging’s meat are hang in a humidified and temperature-controlled environment to ensure the maximum enzymatic processes that break down the protein and connective tissue in the muscle to reduce the toughness.
The flavour of dry-aged meat is incomparable that you will not get in a wet-aged steak. A different mouthfeel.