Why we age beef for 21 days

“Fresh-killed is best” is the most common myth in the bazaar. In the hours after slaughter the muscle contracts, and a steak cut then will be tough.

The enzymes get to work

During ageing the meat’s own enzymes soften protein structures. The fibres relax and the flavour deepens, picking up a nutty note.

1. Days 0–3: rigor phase
2. Days 7–14: tenderness climbs noticeably
3. Days 14–21: flavour peak with a stable structure

Ageing is not an extra cost line; it is quality paid for in time.

We chose wet ageing: in vacuum the meat keeps its moisture and picks up no off-odours. Dry ageing is interesting too, but the losses put it in a different price segment.