The pleasure when eating dry-aged meat is like nothing you've ever tasted before. The texture cannot be compared to an "ordinary piece of meat". So no wonder dry-aged beef is recognised by foodies as the "king of meats" on the steak menu.

We use a state of the art dry age fridges, the meat ages on the bone at a constant humidity of around 85% and a temperature of 1.5°C. The precise electronic control system of our fridges ensures the accurate regulation of temperature, which can be set in precise 0.1°C increments. 

The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX Air® system, a perfect micro-climate, an ideal air-flow and continuous sterilisation inside the dry age cabinet even when the outside temperature fluctuates.