Sashi Dry Aged Loin AAA


€44.00 per kg


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Dry aging is a process where steaks are hung or put on racks in a temperature- and humidity-controlled room for 21 to 120 days in order to tenderize the meat and make it more flavorful. Through the process of dry aging, the moisture is drawn out of the meat, so the flavor becomes concentrated.


600g, 1kg


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