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Flavour Revolution – Why Dry-Aged Beef Tastes Superior

Flavour Revolution – Why Dry-Aged Beef Tastes Superior

Food

The broad consensus among industry gurus is that beef aged for at least seven to ten days tastes significantly better than its fresh counterpart, which may indeed retain a metallic, less-beefy flavour. Whereas the majority of players in the food sector opt for the far-less-expensive Wet-Ageing approach, Dry-Ageing is preferred by a small number of upscale hotels and restaurants, like Marble 8 in KLCC, that chooses to delight their guests’ picky palates with a sophisticated explosion of meaty savours.

More Art Than Science

The Dry-Ageing technique has been around for centuries, being the only one up until the introduction of the vacuum packaging and can. It consists in storing the primal or sub-primal at refrigeration temperature (0 to 4°C) for one to five weeks to allow the natural enzymatic and biochemical processes to work up. Additionally, relative humidity and airflow play a big role: the former must be approximately at 80%, the latter is just a matter of uniformly exposing the piece to cold to minimise spoilage and off-odour development.

If history has taught us anything, it is that tradition is boss when it comes to food, especially in today’s world where distinctive flavours are so sought after by connoisseurs and neophytes alike. That is why Dry-Aged will always come out on top of Wet-Aged steaks in terms of unique taste.

Wet-Ageing Vs Dry-Ageing – The Battle Of Savour

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Wet-Ageing is a refined technique which has been introduced through the advancement of new technology. Cuts of beef are vacuum-sealed and allowed to soak in its own juices, producing a vibrant flavour along with a distinctive metallic taste.

Dry-Ageing, on the other hand, brings the unique notes out, giving a fuller flavour and increased succulence. The result is a juicier, tastier meat that melts in the mouth, pleasing even the fussiest eater. The complex process of Dry-Ageing includes a great deal of intricacy and delicacy, ensuring supreme tenderness in every bite. High-end steakhouses invariably use a myriad of premium Dry-Aged beef. ln Kuala Lumpur, Marble 8 is even proudly displaying it behind glass walls.

Marble 8 – Home To The Finest Dry-Aged Beef In KL

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Marble 8, the renowned restaurant in KL, is the place to visit for a fleshy, mouth-wateringly good Dry-Aged steak in an elegant ambience. The modern, bespoke walk-in cellar with its carefully selected Signature cuts captures your attention, while you slowly move towards the table that has awaited you all night. The magnificent and impressive Twin Towers unfold in front of your eyes, giving you the feeling that they are there just for the guests of Mable 8.

Sip some red wine from France while listening to the waiter, who speaks of the fine and impeccable quality of the wagyu and angus imported from Queensland, Australia, and of the long-standing relationship between Modesto Marini and the Menegazzo family, which assures that only the most exclusive world-class meat is grilled and served. The Dry-Aged beef served at Marble 8 is wagyu, aged for a minimum of 21 days, which allows the freshness to stay within the beef, while subtly enhancing the flavour.

Our mouth-watering menu includes:

  • The flavoursome Boneless Ribeye
  • The robust Sirloin on the Bone
  • The lean Tenderloin on the Bone
  • The juicy Prime Rib on the Bone
  • The big Tomahawk Steak
  • The Tuscan Dry-Aged Bistecca Fiorentina Marble 8 Style

While dinner is being prepared, you may indulge yourself in the luxurious, cuddling atmosphere that only can be found at Marble 8, a lavish restaurant in KL.

Click here to access the menu page to explore our Signature dishes, or pay us a visit and savour them for yourself.

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To elevate your steak experience to the greatest heights, pair it with a superb Australian wine. Click here for an insight.

After tasting either Wet- or Dry-Aged beef, or both, which ageing technique do you prefer? Share your opinion and experience with us.

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