Everything You Need To Know About Dry Aged & Wagyu Beef Steak in Malaysia
If you have yet to experience sinking your teeth into a luxurious piece of finely cooked dry-aged beef in Malaysia, then now is the time to indulge and send your taste buds on a trip, especially if you are a meat lover and food aficionado. So, if you are new to dry-aged beef and are on the search to try the best dry-aged steak in Malaysia, here are a few things to take note of beforehand:
Get to Know Dry-Aged Wagyu Beef
Compared to its fresh counterpart, feasting on dry-aged steak in Malaysia or anywhere else for that matter is truly the ultimate steak experience for many. However, though it is on the luxurious spectrum of taste, experience and price, the process of dry-ageing beef is somewhat less appealing. This is because dry-aged beef is produced through a controlled decaying process of the meat.
This may sound bizarre but this old-age technique has been carried out for thousands of years and is known to take the flavour and tenderness of the meat to greater heights. The meat cuts are hung in a humidity-controlled environment that exposes all of its sides to oxygen which in time, causes the enzymes in the meat to naturally break down the muscles and pull moisture out of the meat. At the end of the day, the results are exquisite dry-aged beef that is sure to satisfy your palate.
Why Dry-Aged Beef Steaks Have Better Taste Compared to Unaged Steak
Dry-aged steak definitely has a better taste, texture and aroma, making it a luxury to experience. As previously mentioned about dry-ageing, the moisture from the meat is pulled out through the dry-ageing process.
The lean portion of the meat will shrink and what remains will be the fat portion of the meat that retains moisture. Because the fat is more pronounced, it will give the dry-aged beef more flavour and tenderness.
Besides that, dry-aged beef is produced through the formation of bacteria that gives it a desirable flavour that is rich and intense.
If you are looking for a restaurant that serves dry-aged steak in Malaysia, fret not as most steakhouses will have them on their menu. Michelin Selected Marble 8 is one of the best steakhouses serving premier dry-aged steak in KL and the best wagyu beef in town.
What Makes Michelin Selected Marble 8 The Best Dry-Aged Beef in Malaysia?
Marble 8 brings dry-aged steak in KL to a whole new level with its custom-built dry-ageing cellar as well as its dedication to serving only the finest cuts. The steakhouse offers a unique take on dry-aged beef in Malaysia as the dry-aged steaks are all delivered with the bones still attached to the meat.
This method is known to further enhance the flavours and aroma of the beef as they are aged for at least 21 days in Marble 8’s dry-ageing salt chamber. Marble 8’s wagyu beef and Angus beef are world-class and halal-certified as well as handpicked by Cavaliere Modesto himself.
Make Reservations for the Best Dry Aged Steak & Wagyu Beef in KL at Marble 8
Now that we have unpacked everything about dry-aged steak, you will know what to expect in your upcoming dry-aged steak dining experience. Marble 8 will be more than delighted to host that experience for you at our exclusive steakhouse and present our finest dry-aged steak.
To make reservations, call us at +60 3 2386 6030. You may also make your reservations online here. We are looking forward to serving you soon.