AGEINGProteins, fats and carbohydrates are the basic building blocks of all foods, including steaks, but they don’t have much flavour to begin with. That’s why we season and cook them.
But sometimes food can make itself more delicious by using the enzymes already inside. These enzymes are the molecular chef, and transform those basic, bland building blocks into mouthwatering culinary delights. Inside Bali’s biggest dry-age fridge, using a carefully controlled environment with cool temperatures and relatively high humidity, we leave the meat to age for around 28 days.
A little loss in moisture means a slightly smaller end product, but a steak that is more tender and packed with a higher concentrated flavour profile.