Aged "Bone In"
T-Bone Dry-Aged 30–50 Days (kg) 33,90€ /
Aged "Bone In"
Dry-aged cuts from Home Butcher — dry-aged for 30 to 50 days in a chamber with controlled temperature (1–3ºC), humidity (75–85%), and airflow. This process produces two simultaneous effects: flavor concentration through moisture evaporation (15–30% of weight) and enzymatic tenderization through the action of the meat's natural proteases. This collection includes bone-in cuts — aged on the bone: T-Bone and Chuletón. The bone protects the adjacent muscle and creates a more uniform aging microenvironment, resulting in a distinct flavor profile compared to boneless versions.
Perguntas frequentes
Sobre Aged "Bone In"
What is dry aging?
It is the process of leaving meat in a refrigerated and ventilated chamber for weeks, which concentrates the flavor through evaporation and tenderizes the fiber through natural enzymatic action.
Why do these pieces come with a bone?
The bone helps protect the meat during extended maturation and contributes to a more intense flavour during cooking, in addition to keeping the cut moister.
How long does it take to cook a bone-in cut?
It varies with weight and thickness — using a meat thermometer is the most reliable way to ensure it's cooked through for larger cuts.
