We use cookies to offer the best possible user experience on our website. We also use third-party cookies, to deliver personalised advertisement messages. By using our website you agree, that cookies can be saved on your device. Further information on the cookies used and on how to disable them can be found here.

Whisky Aged Beef

The drunken mummy.

Dry aging meat — the process of resting a protein in a temperature-controlled environment for a desired amount of time to tenderize it and increase its flavor — is by no means a new technique.

But what if you add a liquid, alcoholic component to the dry aging process? You get an entirely new way to age meat, the Whisky Aging.

This technique uses alcohol as a way of amplifying the dry aging process, increasing the meat’s flavor and tenderizing it along the way. Essentially a cloth is soaked in Whisky until it’s absorbed. The cloth is then wrapped around the protein, and the meat rests in a temperature-controlled environment for several weeks. The meat absorbs the alcohol, imbuing it with, for example, subtle whiskey notes of vanilla and wood.

With traditional dry aging, a piece of meat will lose about 30% of its mass as it dries out over time. Wrapping a piece in Whisky-soaked bandage helps the meat retain some of that liquid, and ultimately the meat shrinks only about 25%.
Thomas Mair
Safe shopping
SSL connection and multiple payment options - shopping at Meatery is always a safe experience
Info & Services
Business hours
Monday to Friday:
8.00 am - 12.00 am
3.00 pm - 7.00 pm

8.00 am - 12.00 am
3.00 pm - 6.00 pm
Piazza Floriani, 1
I - 39030 Valdaora (BZ)
Phone +39 0474 496216
Piazza Floriani, 1 I - 39030 Valdaora (BZ) Phone +39 0474 496216
© 2024 Meatery OHG of Thomas Mair & Co. VAT No. IT01303270217 produced by Zeppelin Group - Internet Marketing