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.

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