The secret of dry aged buffalo meat

The process begins by Buffalo meat in special cold rooms at a constant temperature and humidity for at least 14 days, and often even for several weeks. During this time, the meat loses moisture and enzymes are formed that improve the flavor and texture.

The result is particularly tender, aromatic, and juicy meat with an intense flavor created by the long aging period. It's important to note that the dry aging process is more expensive than other methods of meat aging due to the necessary storage conditions and the relatively short shelf life of the meat.

Overall, it can be said that the dry aging process is a valuable tradition of meat processing, which leads to an unforgettable taste experience for meat lovers and gourmets.

Dry Aged Buffalo Rib Eye with Herb Butter:

Ingredients:

2 Dry Aged Buffalo Rib Eye
salt and pepper
2 tbsp Jordan olive oil
100g butter, soft
2 garlic cloves, finely chopped
2 tbsp fresh chopped herbs (e.g. thyme, rosemary, parsley)
Lemon wedges for serving

Preparation:

1. Remove the steaks from the refrigerator at least 30 minutes before frying to bring to room temperature.
2. Preheat oven to 200 °C.
3. Season steaks generously on both sides with salt and pepper.
4. Heat olive oil in a large frying pan until it is hot.
5. Steaks fry on both sides for 2-3 minutes until they form a beautiful crust.
6. Place the pan in the oven and continue cooking for 5-7 minutes until the meat is cooked to your desired degree (medium rare = approx. 55°C internal temperature).
7. Meanwhile, stir the butter, garlic and herbs.
8. Take steaks out of the oven and let them rest on a plate while you
9. Pour butter into pan and heated, stirring, until slightly brownish.
10. Arrange the steaks on a plate and drizzle with the herb butter. Serve with lemon wedges.