Beef is particularly most suitable for Dry Ageing.
It has the longest aging time and is more resistant to germs than poultry. The meat is left on the bone in a cool climate during dry aging and is thus made ready for consumption. A dry layer is formed, which protects the meat and promotes the aromas at the same time.
Beef is hung at least 2 up to 8 weeks.
We usually allow our beef to dry-age for about 30 days.