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Hello, Your site says 'dry-aged 35 days'. What does that mean and why is it more expensive? Regards, Ellen Bruggeman
Dry-aged means the meat hangs in a controlled cold room at high humidity for the number of days stated. Moisture leaves the meat, so the flavour concentrates and the texture becomes tender. The dried outer layer is trimmed away before cutting, which is why a dry-aged piece weighs less than it started and costs more per kilo.
Based on: the knowledge base: Wat dry-aged betekent
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