It is a process in which the meat is placed in vacuum bags to “rest”, ie special packages that do not contain any air.

This maturation usually takes about 28 days but can take up to 90 days.

When the vacuum bag is opened, the meat must be drained of its liquids, wiped and left out of the refrigerator for at least an hour before cooking so that it can “eliminate” the very strong smell it has acquired.

During wet aging, no volume is lost from the meat.

In our shops you can find a variety of cuts of wet aged beef products.