No good sto­ry ever

star­ted with a salad

Dry Aged Meat for the Gastronomy Industry in Switzerland

Dry aged meat is more than a pro­duct. It is the inter­play of time, craft­sman­ship, and uncom­pro­mi­sing qua­li­ty. During matu­ra­ti­on, the meat deve­lo­ps its unmist­aka­ble cha­rac­ter: inten­se in fla­vor, excep­tio­nal­ly ten­der, and distin­gu­is­hed by fine nut­ty aro­mas. At Bianchi, dry aging does not hap­pen by chan­ce. Even befo­re matu­ra­ti­on, each cut is careful­ly sel­ec­ted and exami­ned for cri­ti­cal qua­li­ty cha­rac­te­ri­stics. Only meat with opti­mal fat cover and pro­no­un­ced marbling is sui­ta­ble for dry aging. Under pre­cis­e­ly con­trol­led con­di­ti­ons, this yields a pro­duct with depth, per­so­na­li­ty, and a qua­li­ty that makes a clear state­ment on the menu.
For kit­chens that wish to offer their guests more than just a dish. But a genui­ne culina­ry experience.

Dario Bianchi sel­ec­ting our dry aged cuts. Experience you can taste. 

Since 2014, our meat has been matu­ring in the Bianchi Dry Age cabi­net at our head­quar­ters in Zufikon.

Here, meat deve­lo­ps its full depth of fla­vor. The inte­gra­ted Himalayan salt wall of the Dry Ager crea­tes a con­stant­ly con­trol­led micro­cli­ma­te and sup­ports the deve­lo­p­ment of inten­se, cha­rac­terful aro­mas. The result is „Bianchi Swiss Dry Aged“—a pro­duct with unmist­aka­ble fla­vor and con­sist­ent­ly high qua­li­ty for the gastro­no­my industry. 

Maturation in its most authen­tic form: on the bone, with time, and under pre­cise control.

How do you reco­gni­ze the per­fect degree of matu­ra­ti­on? During dry aging, the meat matures on the bone over seve­ral weeks. Throughout this pro­cess, it deli­bera­te­ly loses moistu­re, con­cen­t­ra­ting the fla­vors and crea­ting the cha­rac­te­ri­stic uma­mi note. At the same time, natu­ral enzy­ma­tic pro­ces­ses ensu­re an excep­tio­nal­ly ten­der tex­tu­re. The per­fect degree of matu­ra­ti­on is evi­dent in the noti­ce­ab­ly dar­ker color of the meat as well as its slight­ly lea­thery sur­face. Even when cut, dry aged meat pres­ents a deep red, inten­se appear­ance. The result: grea­ter depth, richer aro­ma, and an excep­tio­nal­ly ten­der texture. 

Particularly sought after in the gastro­no­my indu­stry. Among the most popu­lar dry aged cuts in the gastro­no­my indu­stry are the toma­hawk and beef côte de boeuf. Through matu­ra­ti­on, the­se gene­rous cuts deve­lop par­ti­cu­lar­ly inten­se aro­ma­tics and an excep­tio­nal­ly ten­der tex­tu­re. At the same time, they also make a strong visu­al state­ment on the menu and at the table. Upon cus­to­mer request, Bianchi also matures our own Swiss Wagyu in the Dry Ager. The com­bi­na­ti­on of fine Wagyu marbling and dry aging deli­vers an excep­tio­nal­ly aro­ma­tic fla­vor expe­ri­ence with uni­que depth. 

Has the world of dry aging won you over? Discover our dry aged spe­cial­ties for the gastro­no­my indu­stry now.