Dry Age

Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It's a process that not only helps the steak develop flavor. But also makes it far richer, beefier flavor, more tender, more buttery texture, and more mineral.

Slightly funky scent than it would be completely fresh.

Our meat arrives at the restaurant from domestic farms all over Finland. The cattle on the farms are allowed to move and graze all year round. Feeding is based on 100% grass and own silage, which guarantees only the best domestic organic meat. Depending on the value of the animal, you can get 13-18 € / 100g. You can get to know more of these beautiful delicacies together at the restaurant whit our chef.

Come and reserve your own meat piece or call us.