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Only particularly marbled cattle with a pronounced and even fat layer are suitable for dry aging (dry aging). The outer fat forms a natural protective coat that prevents the muscle meat from drying out too soon or too strongly. It takes up to eight weeks to let the beef ripen ripen to the highest meat pleasure. While the meat loses between 25-35% of its fresh weight, it gains its exclusive flavor. It becomes a particularly tender and buttery steak with the popular nutty flavor.