Aging is a process that enhances the quality of the meat, making it extraordinarily tender and intensely flavorful. In a controlled environment with regulated temperature, humidity, and ventilation, natural enzymes break down the muscle fibers, while moisture loss concentrates the taste. Over time, a protective crust forms, preserving the heart of the meat and giving it a unique depth of flavor. At the end of the aging process, the crust is removed, and the meat, cooked over the coals on our Josper grill, releases unmatched aromas and textures. However, not all meats can be aged: only the best selections from controlled farms, with proper marbling and excellent quality, can truly benefit from this process.