Dry aging is indeed a fascinating process that combines traditional methods with modern technology to enhance the flavor and tenderness of meat.

Here’s a bit more detail on how it works:

1. Controlled Environment: The meat is hung in a climate-controlled environment where temperature, humidity, and airflow are carefully regulated.
2. Moisture Loss: Over time, the meat loses moisture, which concentrates its flavors.
3. Enzyme Activity: Natural enzymes in the meat break down muscle fibers and connective tissues, resulting in a more tender texture. 
4. Flavor Development: The process also develops unique flavors.

The result is meat with a rich, dark appearance and pronounced marbling, offering a luxurious eating experience.

If you have any specific questions or need more information, feel free to ask! Or you can contact the store directly at (02) 4297 7162 to find out what’s currently hanging in our dry ager.