Sebastian & Co dry ages ribs and loins, and these steaks have garnered a loyal following from near and far. We start with the best quality, hormone- and antibiotic-free beef, and dry age from 21 to 40+ days to maximizing tenderness and flavour.
Dry aging is a special process whereby beef is aged in a special temperature and humidity controlled cooler.
When beef is dry aged, two things happen. Firstly, moisture evaporates, causing a greater concentration of flavour. Secondly, a process called proteolysis (or breakdown of muscle proteins) occurs ... the beef’s natural enzymes break down the fibrous connective tissue in the muscle, thereby tenderizing the meat.
Most of the tenderizing process occurs in the first 10 to 14 days. After 14 days, richness of flavour becomes the main goal of dry aging.
Beef can also be "wet aged" in vacuum-sealed plastic bags. Tenderness is positively impacted by wet aging, but flavour is not. Loss of moisture and surface meat is not an issue with wet aging, which makes it a more viable option for some butchers and exclusive restaurants who want to age their steaks. However, for us, the spectacular results of dry aging make it well worth the effort!