Dry aged meat is an excellent example of the reappreciation of ancient methods. Aging meat is a very important step to get a tender and succulent piece of meat on your plate, but for some reason we "forgot" to do this in our hasty society.  Best way of aging is in an aging room with temperature and humidity without plastic packaging. In many countries over the world, like USA and Scotland this traditional method is already in re-use for many years, but not in The Netherlands until now. Chateaubriand in Heemstede has its own aging room. This treasure room is positioned in front of the shop, so this is a real eye-catcher for everybody who walks by or who is in the shop. Each cut is labelled with information about the type of cut, the number of aging weeks and the name of farm.

The shop of Chateaubriand is a true experience for everybody who loves meat and worth a visit.

Dry-aged meat by Chateaubriand