Dry Aging? What is that?
It's a new food trend in Malaysia and finding a good halal dry aged steak is quite rare! Dry aging is a long process that requires patience to get the best outcomes. In short, the fresh chunk of meat (HALAL) goes into these special fridges (dry ager) to primarily intensify the flavour and secondarily to increase the meat tenderness.
At AD Butcher & Steak, we have 3 dry agers to fulfil our customers' demand. Here's a shocking fact, throughout the entire year of 2021, whenever you visit us, you can always see lots of meat chunk (Ribeye, Sirloin, Tomahawk, T-Bone..etc) full with crust inside the fridge. it may not look appealing to many, but to a steak lover it's the dream.
Let's be clear, the crust is non edible. After the meat has been dry aged for 30/60/90/180D, our skilled Butcher will trim all this nasty crust (full with fungus and bacteria) and transform it into a beautiful steak ready to grill.
Why Dry Aged Steaks are expensive? And are they worth it?
In the dry aging process, the meat loses 10-20% of its initial weight and after the trimming it loses an extra of 5-10%. That's about 30% loss of meat without the powerful machinery cost.
Is it worth it? Well, we will let you be the judge to answer this question.
Price doesn't matter when it comes to this quality. Recommended! - Zahira