Dry Aged is a system that was first applied in the United States in the 1920s, which ensures that the meat has a more aromatic flavor and a softer texture in terms of texture and taste. Dry Aged is actually the aging of the meat for a long time (28 days).

We can explain what happened during the dry resting process in the clearest and simplest way as follows. The meat we obtain from our cattle is a living structure, even though its vital functions have ended. Enzymes, bacteria, and micro-organisms found in meat are vitally alive. These enzymes, microorganisms and beneficial bacteria are attached to the walls of the meat during the 28-day period; they attack as if a flock of piranhas attacked a living thing. As a result of this attack, the meat becomes free of all nerves and harmful fatty tissues that cause cholesterol. At the same time, during this process, a certain amount of liquid and meat loss are experienced on the outer surface of the meat. This rate is around 25-30% on average, which creates a real cost.