Do your taste-buds like exploring? Are you on a constant quest for quality? You may be happy to know that we now carry dry-aged beef! If you want to take your steak dinners to the next level, read on!
The process of dry aged beef requires intense precision during the entire process. After the cow has been butchered, the carcass is carefully placed in a tempered controlled environment with cool temperatures (1-3 degrees Celsius) and high humidity levels (around 70-80%). It remains here to rest for weeks or even months with constant regulation for quality. During the resting process, enzymes from the tissue transform proteins and fats into amino acids and sugar creating an end result of sweetness, savoriness and mild bitterness that was not present in the initial beef. Through dehydration, the flavors become concentrated and the moisture content is reduced from 75% to 70%, resulting in the exquisite flavor of the juices.
Dry aged beef can be expensive since the process involved is long and tedious, requiring multiple inspections along the way. The fine art of aging beef has greatly diminished over the years due to the significant amount of work during the aging process. While many shops have chosen not to continue to produce dry aged beef or charge a premium for their products, D’Arcy’s offers competitive prices while maintaining quality and the true essence of dry aged meat. While the common meat consumer may be satisfied with traditional wet aged steak; a quick taste of Edmonton dry aged beef will enlighten the vast differences in quality and aroma of the meat.
For a unique dining experience, just ask us for dry-aged! We can give you custom cuts and recommended cooking methods. See you soon.