It has been proven that aging beef greatly increases its tenderness and flavour. At Le Marchand du Bourg, we master a unique know-how in the technique of aging rib steak.
The term "aging" describes the beef storing period in temperature and humidity controlled conditions before the preparation of specific cuts. During this time, the curing allows the muscle fibres to loosen and the enzymes to decompose them, resulting in a very tender meat with enhanced flavour. The higher quality beef is aged during a minimum of 40 days. For an optimal flavour, a 365 days aging is suggested. The taste and tenderness of the beef is increased with aging; the older the better.
Meat aging can vary between 40 and 365 days after the cuts have been done. It is crucial to be a master in this process and have installations specifically designed for this very particular requirement.