As dry-aging is slow, it requires patience. The dry-aging period typically takes between 7 and 120 days, depending on personal preference. As the meat age longer, a unique “musty” flavor is developed, making it more intense on the palate. Marie-Antoine Careme, known as the King of Chefs, is widely accredited for pioneering the dry-aging method [...]

By |2020-04-15T16:38:12+08:00January 15th, 2020|Steak|0 Comments


Ribeye is sometimes called Beauty Steak, with its gorgeous marbling. Beauty is the eye of beholder. The center part of the cut is the “eye”, and it is traditionally the source of marbling in the steak. Ribeye is a highly flavoured steak cut that comes from the rib section of the cattle. It has [...]

By |2020-04-15T14:37:29+08:00January 3rd, 2020|Steak|1 Comment
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