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About Dry Aging
The time-honored process of dry aging begins with top quality meat. Only a fraction of beef dry ages well: well marbled prime grade, and meat from those exceptional cattle breeds. Extremely lean beef will not age without spoiling as it needs that protective fat coating. The meat is hung in large sterile refrigerators with carefully controlled air flow, humidity, and temperature for 21 days. During this "ripening" period, several key things happen. Enzymes break down the muscle fibers, thus improving tenderness. A 20% moisture loss concentrates the beefy flavors leaving a slightly nutty flavor. The meat's ability to hold moisture wihile cooking is also improved, making for juicier cooked steaks. Even though it's an expensive proposition, dry aged beef has long been considered the best among seasoned steak connoisseurs. Rare serves Certified Angus Beef, and we are proud to be the only restaurant in the Caribbean to offer "Dry Aged Certified Angus Prime Beef." See a press release from Certified Angus Beef that mentions our restaurant.
We will not guarantee the flavor or texture of any steaks ordered well done or medium well.
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Fabulous Dry Aged Prime Angus Beef
