• moisture loss
• texture softening
• flavor enhancement

During this process, the meat undergoes dehydration, reducing the original weight of the piece by approximately 30% after aging. Most of the lost water comes from the outer layers of the meat, which are “trimmed” before preparation, while the water in the inner layers remains intact.

The softening of the meat's texture is the result of enzymatic activity naturally present in the meat, which under these conditions breaks down some tougher muscle fibers and connective tissues. This results in a much softer texture.

Enzymatic activity from lactic acid bacteria and beneficial molds are among the processes that enhance the flavor of beef during aging. Dry-aged beef develops intense beefy aromas reminiscent of nuts and even cheese.

During the aging process, we use special UV lights to eliminate airborne bacteria. At the end of the aging process, the dried edges are trimmed, the meat is portioned into different cuts, and then prepared for grilling.

The Marble steakhouse methodology also involves tailoring the aging process to the specific characteristics of each cattle breed. Our three main steak categories, based on aging duration, are as follows:

• 7-10 days
• 45 days
• 100 days

WET AGING

Wet aging involves vacuum-sealing meat, typically done at refrigerator temperatures, for a period of 10 to 21 days. During this process, the breakdown of meat proteins results in improved flavor and a softer texture.