Dry-Aged or Wet-Aged: Which Aging Method Is Best for Which Cut?

Dry-Aged – Depth and Character – Wet-Aged – Juiciness and Elegance – Aging Meets Superfrozen

Not every cut of meat requires the same aging process. Depending on the cut, fat marbling, and desired flavor profile, we use specific methods tailored to each cut.

Dry-aging—that is, aging on the bone—gives the meat depth, character, and a distinctive flavor. Wet-aging—aging in a vacuum—preserves juiciness and ensures a particularly tender texture.

We make our decisions regarding the aging process deliberately and based on experience. Once the optimal point of maturity is reached, each piece is flash-frozen at –40 °C to precisely preserve its current state. This ensures consistent quality—from the first slice to the final bite.