WHY IS SHE EATING “DRIED-OUT” MEAT? 🥩 Dry Aged is a method of dry-aging meat - not old meat. Under carefully controlled temperature, humidity, and airflow, the meat matures much like cheese or wine. As moisture leaves, the flavor becomes deeper and more concentrated. Natural enzymes also break down the muscle fibers, making the meat more tender and bringing out rich, nutty and buttery notes. A dark outer crust, called the pellicle, forms on the surface. It protects the meat during the aging process and is trimmed off before cooking, just like in the recipe🤤 We dry-age our meat ourselves for 20 to 45 days. And I’ve replaced my home fragrances with our 1-liter diffuser - yes, this size is now part of our collection ❤️ Have you ever tried Dry Aged meat? 👇🏻
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