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PRODUCT REQUEST FORM
The Dry Aged method, which was first introduced in the USA, consists of keeping quality beef on its own bone for 21 to 28 days at 80-86 percent humidity and 0 degrees. This method, which makes the meat softer, also makes it smell more aromatic. In Turkish gastronomy, which has shown a great development recently, meats that have been aged with the Dry Aged method have started to be preferred.