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Dry-Aging at CAVEMEN

Ever tried dry-aged steaks? Unlike the regular steaks, dry-aged meat has a peculiar and what people would consider an acquired taste. The dry-aging process draws moisture out of the meat, creating a beefy flavour and tenderness that’s out of the world. Although dry-aged meat comes with a steeper price tag, the amount of work that goes into the dry-aging process does justify and it’s truly an experience that you will not want to miss out on.

USDA Prime Ribeye 60 Days Dry-Aged

In CAVEMEN, we serve a range of interesting dry-aged cuts that’s all produced in-house. From truffle dry-aged to whisky and even butter, our guests are spoilt for choices. However, the crowd pleaser that left many coming back for more got to be the 60 days Sake dry-aged USDA Prime Ribeye.

Trimming off the inedible

“We usually start the dry-ageing process by preparing and selecting the meat. We will use the entire block of meat which weighs approximately 8 to 9kg (moisture loss during the process would cause the meat to lose some of its weight). For the Sake dry-aged, we will soak a cheesecloth with 300ml of Sake, then wrap the block of meat with it. Proceed to place it in our dry-ager which allows the meat to be aged under controlled temperature and humidity. This provides an ideal condition that supports the enzymes to breakdown the meat without causing harmful bacteria growth within the meat.

Getting to the inner part soon

And to ensure that the meat is packed with sweet, umami Sake flavours, we would brush the meat with Sake every week, till it reaches the 60th day. When it’s finally time, we then remove it from the dry-ager and trim off the inedible, desiccated surface from the meat. Slice up the meat and it is ready to be cooked.”

Ready to be charcoal grilled

Citadel

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