Dry aging is a time-consuming and technical process that requires skill to create the perfect environment . The entire process must be carefully monitored and controlled systematically to ensure the meat reaches its peak quality. All of this requires commitment and expertise, but above all, time.
MEAT WITH CHARACTER
The experience of taste and texture is the raison d'être of our artisanal business , offering high-quality meat that produces sensations on the palate and in the mouth. That's why each cut of beef, lamb, pork or poultry is unique and selected to produce the best possible depth of flavor.
Dry aging is appreciated by those who seek out meat for its tenderness, flavor, and taste sensation . Dry-aging provides a quality of beef unmatched by other processes such as bone-in aging or even wet-aging.
HOW IS IT GOING?
Dry aging means that the meat is exposed to the air after having already been hung in the slaughterhouse for two to four weeks, the so-called stale. We then receive the whole sirloins already sectioned, the pieces are aged for a further specific time at controlled temperature, humidity and air quality, this is the proven traditional method by which the meat ages, tenderizes and develops naturally .
This process causes dehydration, which sees moisture evaporate from the muscle in a controlled manner. The resulting desiccation through the evaporation of water and the oxidation of fats and other similar molecules creates a greater concentration and saturation of the meat's natural flavor, aromas, and taste . The naturally occurring enzymes thus break down the connective tissue in the muscle, resulting in greater tenderness .
Dry aged meat differs from meat purchased in a supermarket because supermarket meat is usually wet aged, therefore, as you might expect, it is full of water which will dilute the taste and even bring some iron flavor naturally present in the blood of the animal. In fact, dry aged meat elevates your eating experience, and it is greatly improved because you are consuming extremely pure meat flavors .
For us, meat is all about taste and the great feeling you get when you consume a The Finest Cut product . Our dry-aged meat is simply the best due to the traditional values we use in its production. Whether you are hosting a party with guests and want to impress, if you are an epicurean, or if you just want to treat yourself there is nothing better than a fabulous Dry-Aged piece . 
WHAT TO EXPECT?
Here are some little tidbits about what we're developing at The Finest Cut :
7 days : The collagen is just beginning to break down, but the meat won't have the flavor or texture qualities you're looking for in dry-aged meat. The meat is still quite shiny, watery, and can't be sold as "aged."
21 days : The water slowly evaporates over time, the fat and bone on the sides of the cut make the sides waterproof, and the protective crust forms on the ends. At this point, the meat has lost about 8% of its total water weight.
30 days : The meat has developed the flavor and texture qualities associated with meat that is beginning to age: it is tender, it is not waterlogged so it caramelizes better, and moreover with a better flavor than fresh meat . 21 days is the standard for some boneless dry-aged meats, such as beef tenderloin, picanha and sirloin for example. Definitely a meat for everyday consumption. At this stage, the meat has lost about 12% of its total weight in water.
50 days : The meat already has more pep and impact than the meat aged for 30 days. You will start to notice the nutty and roast beef flavors and the texture changes considerably . The best meat to introduce dry-aging to your guests. At this point, the meat has lost about 15/20% of its total weight in water.
90 days : The rind thickens and expands even more. This rind protects the meat in the same way a rind protects cheese, and it is removed from the meat before it is made available . You will certainly find notes of blue cheese mixed with hazelnut, a funky taste that will certainly awaken your taste buds . A special occasion? The 90 days are perfection for the occasion. At this point, the meat has lost about 25% of its total weight in water.
150 days + : Meat for connoisseurs . During the process the meat shrinks, it becomes more concave and the fat darkens. You will find an incredible flavor very funky, with power and length in the mouth , it is generally for true connoisseurs and lovers of the difference, it will certainly be the slap of your life in terms of meat...a unique experience! At this stage, the meat has lost approximately 35/40% of its total weight in water.
Come and discover the range of dry-aged meats and fish available in our store in Aubonne - The Fines Cut, Rue de l'Ouriette 141, 1170 Aubonne.