In Istanbul the meat locker holds plenty of cuts, the restaurant was filled up with Turkish people who were enjoying themselves. The raw beef quality by the looks of it is so and so but I didn’t try it. The aging of beef dehydrates the meat and helps to concentrate the compounded flavors.
This meat below has been aged since September 29, 2013 and in a few weeks it will have more color and taste. The humidity was set at 77% and the temperature at 1.4°C, which seems right for aging. But not all aged meat is better and this notion is an American concept that attracts many meat lovers.