OUR
DRY AGING METHOD
DRY AGING METHOD
Dry Aging is a modern name for an ancient, natural method whereby elements such as air, humidity and temperature were used for aging. Today, Steak Home leverages on new technologies to reproduce this process in a modern fashion, within its own cooling chambers and following the best health and safety standards. Tradition is translated into modernity. The outcome? A perfectly aged steak.
Only carefully selected raw material can be subject to a treatment such as our Dry Aging process, and each product has its own aging time.
Our steak is subject to a Dry Aging process from 2 to 4 Weeks, and up to 8 or more for the “Great Reserve” steak.
Therefore, today Steak Home provides customers with the possibility to choose their meat based on maturation and taste each different flavour.
Only carefully selected raw material can be subject to a treatment such as our Dry Aging process, and each product has its own aging time.
Our steak is subject to a Dry Aging process from 2 to 4 Weeks, and up to 8 or more for the “Great Reserve” steak.
Therefore, today Steak Home provides customers with the possibility to choose their meat based on maturation and taste each different flavour.
STEAK
& WINE:
& WINE:
different worlds,
same approach
same approach
The wines produced with certain types of grapes perform better if aged for a given period of time. Steak Home adopts the same approach for meat by carefully picking the raw material and choosing the aging time based on the characteristics of the meat.
The
Steak Home’s
STEAK
Steak Home’s
STEAK
The
Steak Home’s
STEAK
Steak Home’s
STEAK
Together with the research on how to obtain the best aging, we also searched for the highest quality feedstock to make sure we use the most suitable meat for our delicate Dry Aging process.
We have chosen farms with extensive grazing systems, where livestock is fed to develop incredible marbling.
The Dry Aging process perfectly blends the fat into the lean meat, thus reducing its liquid, smoothening its fibres and increasing intramuscular fat.
The outcome? A fine-flavoured steak which is easy to digest, even by those who had been depriving from meat due to some kind of intolerance
Take the
TIME
to discover it
TIME
to discover it
Take the
TIME
to discover it
TIME
to discover it
The Guide to your Aging Choice
Is it
your
first time
at Steak Home
your
first time
at Steak Home
?
We recommend that you discover the features of Dry Aging by steps. It would be wise to start with “2 Weeks-aging”.
Discover the 8
COMPLEX
You will enjoy the complexity of our steak matured 8 weeks, only after having tried the previous 2 steps.
You will enjoy the complexity of our steak matured 8 weeks, only after having tried the previous 2 steps.
Start with 2
SIMPLE
It is advisable to taste simplicity first.
It is advisable to taste simplicity first.
Start over 4
EVOLVE
You will appreciate the more refined taste only after having tried the meat aged for 2 weeks.
You will appreciate the more refined taste only after having tried the meat aged for 2 weeks.
Discover the 8
COMPLEX
You will enjoy the complexity of our steak matured 8 weeks, only after having tried the previous 2 steps.
You will enjoy the complexity of our steak matured 8 weeks, only after having tried the previous 2 steps.
EXPERIENCE THE “GRAN RISERVA”
Experience different breeds and cuts of meat at different Dry Aged maturation stages, specifically thought by Steak Home for the “Gran Riserva”.
THE DRY AGED T-BONE
After months of tests, Steak Home has developed the formula for the maturation of the Fillet too. In the Dry Aged T-Bone, this noble part goes perfectly with the Sirloin, without the flavor of one prevailing over the other.
THE DRY AGED HAMBURGER
Steak Home’s research on the Dry Aging method is not only about steak.
Thanks to a careful study on the perfect maturation, it is now possible to try the taste of time, the unique flavour of Dry Aged meat, in our hamburger.
