Dry Aged & Other Premium Cuts

Meat lovers are getting excited when it c of maturing meat. The beef hangs

way, natural enzymes start to work on the meat, making its flavour much more intensive and its texture more tender. During the aging process a means up to two thirds of the original cut a rather expensive and therefore very Tanja & Steffen Eichhorn and Stephan Otto are to share their profound knowledge and their top-quality meat. Step-by-step photography shows the process of is prepared. Not only beef but all sorts of meats are featured here, making this the only and most comprehensive book on this subject on the market today. Gourmet catering companies chefs owning three Michelin stars.