Dry aging

Some types of beef must first mature or become tender in order to become the most tasty for consumption. During dry and cold decay, the meat product loses a lot of moisture and weight, and enzymes break down the connective tissue. The meat becomes more tender and tastier. This process was formerly put into practice by the poulterer with certain meat such as hare or rabbit, but is now popular with meat specialty stores such as Dry Aged Meat. We guarantee the best quality products and excellent service. In our growing range you can find everything that has to do with dry aging.

UMAi Dry® Dry-Aging Small 25x50cm bags (3 pcs) + VacMouse®
Save 8%
27,00 24,95
Tomorrow at home
Choose the formatSmall (25 x 50 cm)
UMAi Dry® Dry-Aging Medium 30x60cm bags (3 pcs) + VacMouse®
Save 8%
27,00 24,95
Tomorrow at home
Choose the formatMedium (30 x 60 cm)
29,95
Tomorrow at home
Choose the formatLarge (40 x 70 cm)
14,96
Tomorrow at home
9,95
Tomorrow at home
949,00
Delivery on 23 october
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