OUR
DRY AGING METHOD

Dry Aging is a modern name for an ancient, natural method whereby elements such as air, humidity and temperature were used for aging. Today, Steak Home leverages on new technologies to reproduce this process in a modern fashion, within its own cooling chambers and following the best health and safety standards. Tradition is translated into modernity. The outcome? A perfectly aged steak.

Only carefully selected raw material can be subject to a treatment such as our Dry Aging process, and each product has its own aging time.

Our steak is subject to a Dry Aging process from 2 to 4 Weeks, and up to 8 or more for the “Great Reserve” steak.

Therefore, today Steak Home provides customers with the possibility to choose their meat based on maturation and taste each different flavour.

Only carefully selected raw material can be subject to a treatment such as our Dry Aging process, and each product has its own aging time.

Our steak is subject to a Dry Aging process from 2 to 4 Weeks, and up to 8 or more for the “Great Reserve” steak.

Therefore, today Steak Home provides customers with the possibility to choose their meat based on maturation and taste each different flavour.

STEAK
& WINE:

different worlds,
same approach

The wines produced with certain types of grapes perform better if aged for a given period of time. Steak Home adopts the same approach for meat by carefully picking the raw material and choosing the aging time based on the characteristics of the meat.

The
Steak Home’s
STEAK

The
Steak Home’s
STEAK

Together with the research on how to obtain the best aging, we also searched for the highest quality feedstock to make sure we use the most suitable meat for our delicate Dry Aging process.

We have chosen farms with extensive grazing systems where livestock is fed in such a way that its marbling resembles that of the Wagyu beef or Kobe beef raised in Japan –where cattle is massaged and fed with corn and beer, thus acquiring a unique flavour. We can say we have our own “Western Kobe” here!

The Dry Aging process perfectly blends the fat into the lean meat, thus reducing its liquid, smoothening its fibres and increasing intramuscular fat.

The outcome? A fine-flavoured steak which is easy to digest, even by those who had been depriving from meat due to some kind of intolerance.

Take the
TIME
to discover it

Steak Home - Dry Aging Beef - Serravalle Pistoia - Firenze - Il Sapore del tempo

The Guide
to your
Aging Choice

Is it
your
first time
at Steak Home

?

We recommend that you discover the features of Dry Aging by steps. It would be wise to start with “2 Weeks-aging”.

Start with 2

SIMPLE
It is advisable to taste simplicity first.

Start over 4

EVOLVE
You will appreciate the more refined taste only after having tried the meat aged for 2 weeks.

Discover the “Great Reserve”

COMPLEX
You will enjoy the complexity of the “Great Reserve” steak only after having tried the previous 2 steps.