Dry Aged
The art of dry ageing
At MeerMeat, the dry ageing (Dry Aged) process is carried out in specially designed chambers to meticulously control the temperature between 1 and 2 degrees Celsius (34–36°F), with relative humidity maintained between 70% and 75%.
These controlled environments allow selected cuts to dehydrate slowly over several weeks, intensifying their flavours and developing an exceptional texture.
We have four dry ageing chambers
Our dry ageing process not only enhances flavour, but also ensures a unique texture in every piece. Thanks to this artisanal technique and our strict quality standards, each dry-aged loin offers an incomparable gastronomic experience. We ensure that every bite reflects the care and precision applied at every stage of the dry ageing process.
We have four dry ageing chambers specifically designed to carry out the Dry Aged process under optimal conditions. These facilities, together with our expertise in selecting the finest cuts for ageing, guarantee that each piece meets the highest quality standards.
The result: meat with a flavour and texture that stand out in the premium meat market.
More informationSwipe to see the dry ageing process
Aged meat supplier for your business (restaurants, butcher shops, hotels…)
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