dry aged
UAE’S FINEST:
Taste MLS Dry-
Aged Perfection
This is where you get it all, where meat ages with flavor.
Oman's First:
Taste MLS Dry-
Aged Perfection
Introducing Dry-Aged meat for the first time
in Oman, where meat ages with flavor.
in Oman, where meat ages with flavor.
For special requests or any customization in your meat, please mention in the notes in the cart.
For special requests or any customization in your meat, please mention in the notes in the cart.
Rich Flavour
Dry Aging intensifies the meat's natural falvours, resulting in a richer and more complex taste
Tender Texture
the aging process naturally tenderizes the meat, making it incredibly juicy and easy to cut.
Culinary Versatility
Dry-aged meat can be prepared in various ways, from grilling and roasting to sous-vide cooking, allowing for diverse culinary experiences
Rich Flavour
Dry Aging intensifies the meat's natural falvours, resulting in a richer and more complex taste
Tender Texture
the aging process naturally tenderizes the meat, making it incredibly juicy and easy to cut.
Culinary Versatility
Dry-aged meat can be prepared in various ways, from grilling and roasting to sous-vide cooking, allowing for diverse culinary experiences
THE DRY-AGED PROCESS
At MLS, we're taking this timeless tradition to the next level, offering you a taste like no other.
Days 0-7: The Promise
In the first week, dry-aged meat begins its transformation.
Days 8-14: Flavor building
Flavors intensify, with subtle nuttiness and sweetness.
Days 15-21: Culmination
Tender, intense, and a spectrum of flavors.
Days 25-40: Peak Flavor
Meat is ready - incredibly tender, with intense beefiness.
Days 0-7: The Promise
In the first week, dry-aged meat begins its transformation, like the opening chapter of a story.
Days 8-14: Flavor building
By the second week, the plot thickens. Flavors intensify, with subtle nuttiness and sweetness.
Days 15-21: Culmination
Around the third week, the story hits its peak. Tender, intense, and a spectrum of flavors.
Days 25-40: Peak Flavor
In the fourth week, the meat reaches its climax, incredibly tender, with intense beefiness.
THE DRY-AGED PROCESS
At MLS, we're taking this timeless tradition to the next level, offering you a taste like no other.
Days 0-7: The Promise
In the first week, dry-aged meat begins its transformation.
Days 8-14: Flavor building
Flavors intensify, with subtle nuttiness and sweetness.
Days 15-21: Culmination
Tender, intense, and a spectrum of flavors.
Days 25-40: Peak Flavor
Meat is ready - incredibly tender, with intense beefiness.
LUXURY IN EVERY BITE
We carefully select our wide variety of high-quality meats and age them for 30 - 90 days to develop peak flavor and buttery texture, bringing you a true farm-to-table experience unlike any others. Shop now!