[vc_row][vc_column width=”1/2″][vc_empty_space height=”60px”][vc_column_text]Aging Beef has been practiced in ancient Europe for thousands of years and this tradition has been carried on till today. Typically, beef can be aged for weeks or days (usually 28 days and more) mainly by breaking down the connective tissue. At Le Gourmet Delicatessen, we have deployed a state of Art Dry Ager machine that uses Himalayan salt, a first in Uganda.


The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.[/vc_column_text][vc_empty_space height=”60px”][/vc_column][vc_column width=”1/2″][vc_empty_space height=”60px”][vc_single_image image=”609″ img_size=”full” alignment=”center”][/vc_column][/vc_row]