WHAT IS DRY AGED BEEF?

At trickSHOT, aging is done in-house, in special aging displays, for 14 to 28 days, starting about 24 hours after the slaughtering, and the storage temperature is 2°C.

After the entire aging process is completed, the stage of preparing the meat for steaks begins. Since we are talking about high quality meat, Black Angus Roma-nia beef, the required seasoning only consists of Himalayan salt; the beef does not need other ingredients to give it flavor, because it is already very tasty, and when cooked it will become scrumptious.

That being said, all that remains for us to do is let you try your favorite cut in our menu and ask you to give us feedback on Facebook, Instagram and TripAdvisor and let us know how you liked it.

Aging entails storing meat for a long time, a few weeks or even months, under controlled temperature, humidity and ventilation conditions.

Aging begins about 24 hours after the animal is slaughtered. Storing meat for aging at a temperature of 2°C is the best method, because at this temperature, microorganisms are kept under control and the risk of their development is minimal. What is important, however, is to maintain strict hygiene when handling and storing the beef, as well as to preserve the cold chain until it is time to cook the meat.