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01 Dry Aged Steaks

Dry ageing is the process by which large pieces of meat are aged for several weeks to several months under strictly controlled conditions. This process intensifies the taste of the meat itself and makes it softer to make the steak as tasty as possible.

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02 Vintage Beef

At least 60 months old cows retired for the purpose of creating a special category of meat VINTAGE BEEF. This category is characterized by a pronounced taste of mature meat enriched with golden yellow tallow obtained exclusively by GRASS FED breeding.

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03 BBQ

Put some smoke on it!

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04 Cooking

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