We dry-age in house. We have a small cabinet at Ember Hall, set to one degree and seventy-eight percent humidity, with a fan running all the time. The cabinet holds eight loins at a time.
We age for between thirty-five and forty-five days. Under thirty-five, the flavour is there but the texture is still loose. Over forty-five, the flavour is strong but the texture is too dry for the grill.
Dry-ageing does two things. It loses water, which concentrates flavour. It lets enzymes work, which changes texture and develops nutty, savoury notes. We do not age for tenderness; we age for taste.
We cut to order. We do not pre-cut steaks. The steak you order at Ember Hall was a whole loin an hour before service. The bone goes into the stock pot; the trim goes into the burgers at Low Room. Nothing is wasted.