A unique taste – 120 day old dry-aged meat

Dry-aged meat can remain in a fridge from 28 days up to 120 days. We find out how one man is exploring the possibilities of this cooking technique to create the ultimate beef steak.

Mirco Beutler, a Dubai-based German native, is more commonly known as the ‘Dry-Ager Guy’.

With over 12 years’ experience in 5-star hospitality, he has recently opened the ‘world’s first Dry Age Meat Boutique’ in Dubai. As well as selling prime cuts, customers are offered guidance on how to select the best cut for their palette, and advice on how best to cook it.

Some of the boutique’s most popular cuts include the tomahawk, porterhouse and T-bone steaks. Alternative

→ Continue reading at Euronews

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