Dry aging is the process of intensifying the flavor of meat by letting it rest in a controlled environment for weeks. This technique is used in the world’s finest steakhouses.
The Aging Process
At Mahsun Usta, our meats are aged in special cabinets for 28-45 days. During this process, while the moisture content of the meat decreases, natural enzymes tenderize the meat and intensify its flavor.
Dry Age Options on Our Menu
Dallas Steak: Also known as bone-in tenderloin, this cut offers both a visual feast and an incomparable taste.
T-Bone Steak: Featuring both tenderloin and strip loin together, this cut is a favorite among meat lovers.
New York Steak: Prepared from the strip loin cut, this steak is ideal for those seeking an intense meat aroma.
