No conventional cut of meat (no matter how you cook it) can compare to the rich, bold flavour inherent in beautiful dry-aged beef. Chefs and home cooks alike choose dry aged beef again and again to create an exquisite and unique culinary experience.
How does it work?
Dry-aging helps improve beef’s taste and texture by allowing the meat’s natural enzymes to break down the muscle tissues, resulting in a more tender, flavourful cut. The longer the aging, the more tender the meat. Compared to conventional beef, which is wet-aged in plastic shrink wrap, the dry-aging process exposes the surface of the beef to air, causing the meat to expel moisture and further concentrating the flavour. The result is tender, marbled and intensely delicious beef.
Order dry-aged Canada AAA beef in three different ages (30 days, 45 days or 60 days) at Michael-Angelo’s. We promise you: it’s “a cut above” the rest!