The dry aging process breaks the connective tissues in the muscles of the beef, creating a natural tenderizing method for the bone-in cuts. As a result, it creates a layer of flavours that are seeped into the heavy marbling of the meat. To further intensify the flavours, Chef Luca gives the bone-in tomahawk a nice cognac rub every single day for a total of 30 days long to infuse the alcohol and allow a spectrum of flavours to accentuate through the aging process of the meat. What you get 30 days later is a Cognac Dry-aged Tomahawk Steak that costs $23++/100g with a minimum order of 1.6kg.
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The District 10
Address: 3, Temasek Boulevard, Suntec City Mall, Unit 01-514/515, Singapore 038983