The Black Angus beef that is meant for steaks passes the aging process with the duration of 28 days. In this period of time, the complex fermentation and biochemical reactions take place in meat that effect its taste and flavor.
In our slaughter facility in Bryansk region we use wet and dry aging techniques.
Due to wet aging, the meat fermentation processes occur in the special vacuum bags into which oxygen has no access.
Meat becomes surprisingly tender and juicy.
This is the most common meat aging way.
Due to dry aging, meat obtains its maximally earthy taste and flavor. Such beef is highly valued by the premium steak amateurs.
We place the beef cuts in the special room, where a set temperate and moisture are maintained.
When being aged, meat losses up to 30 % of its weight and obtains the inimitable taste.
