Dry-Aged Sirloin 30–50 Days (kg)
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The "vazia" (flank) is the reference cut from the hindquarter for Portuguese grilling. With 30 to 50 days of dry aging, the dry maturation process in a controlled chamber (1–3ºC, 75–85% humidity, constant airflow) produces two simultaneous effects: flavour concentration due to moisture loss (15–30% of weight) and enzymatic tenderization due to the action of natural meat proteases (calpains and cathepsins).
Dry Aged vs fresh: concrete difference
A fresh "vazia" has a clean flavour and firm texture. A "vazia" dry aged for 30–50 days has a concentrated flavour with notes that evolve during cooking, a softer texture due to the degradation of muscle proteins, and a persistent flavour finish that does not exist in the fresh product.
Benefits
- 30–50 days of dry aging: flavour concentration and enzymatic tenderization
- Complex and persistent flavour notes, characteristic of dry aging
- Softer texture than fresh "vazia" for the same cut
- Available as a whole piece or sliced into steaks
Estimate shipping
Provenance
- Maturação
- 30/50 days
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Recommended Method
- Cast-iron skillet or grill at 220–240ºC. Dry-aged meat sears faster than fresh meat — reduce the usual cooking time by 15–20%.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
