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

T-Bone Steak

Located at the loin section, T-Bone Steak includes both the backbone and finger bones. Part of the Tenderloin is attached to the T-Bone Steak, resulting in superb flavour and tenderness. As the T-Bone Steak is grilled, connective tissue and surface fat are broken down, giving extra aroma and juice to the meat. T-Bone Steak is [...]

By |2020-04-15T14:31:30+08:00January 4th, 2020|Steak|0 Comments
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