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Why Is Dry-Aged Beef A Unique Steak?

Updated: Jan 15

It is no secret that beef steak is one of the most luxurious and amazing dining experiences you’ll ever come across. From its succulent tender, juicy meat, to its wonderful texture to the palette and the intense flavor it’ll bring out. Vantador thrives in honing these things out, thus making dry aged beef one of our specialty and perhaps one of the best steakhouse in Asia.

Before that, exactly what is this one of a kind cut of beef that is popular around the world?

Well, dry-aged steak is a process of hanging a meat in a controlled environment for weeks (normally about 28 to 30 days), so the moisture is drawn out of the meat, and the beef’s natural enzymes break down the connective tissue in the meat. Thus, the beef flavor becomes even more flavorful, and also makes it far more tender.

So, how does dry-aged steak entails with the price?

First, it takes a good amount of time and effort in order to preserve the authenticity of the meat. Even in a controlled environment, the temperature and humidity should be monitored closely with good digital device to make sure the steak is a perfect one for you to indulge.

Besides that, there’s the water loss. The average aged steak will lose approximately 25 percent of moisture during the process and add about another 15 percent due to extra trimming. As a result, the cost of dry-aged steaks increases by about 45 percent.

Once the preparation process of dry aging steaks goes on from cooking them and on to serving it on your plate, it will allow you to appreciate the incredible depth of flavor and texture of this highly sought after meat. It still remains as one of the most superior meats in the world and Vantador is happy to prove your money’s worth! Come and experience it for yourself.



Contact Number: 03- 6211 5588

Opening hours: 6 PM - 12:30 AM

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