Jan Bull - DRY AGED PREMIUM BEEF
If I had to choose between a good film and a good steak, I would take the steak. Alfred Hitchcock
The story begins over 100 years ago in the famous abattoirs of Chicago. Back then, just as it is today, the professional handling of meat combined with artisanal expertise was appreciated.
For our DRY AGED PREMIUM BEEF our master butchers only use hand-picked heifers.
We have revived a few traditions, such as maturation over beech wood, for the connoisseurs!
The art of maturing. Just like they did back then, the selected roast beef mature on the bone in the cooling chamber, although today it is over certified beech wood pellets in balanced humidity/temperature with constant checking of the microclimate.
The result of this art of maturation is an unmistakable taste similar to the oak-barrel aging of a really great wine.