Aged meat undergoes a natural tenderization process,
 without adding any chemical product. The animal's own enzymes are responsible for maturing the meat. The cuts are usually packaged and kept under vacuum for 8 to 21 days after slaughter, at temperatures close to 0ºC.
 Unlike conventional cuts, vacuum packaging prevents microorganisms from developing, while they act in the ripening of meat, lactic acid bacteria also prevent food contamination by producing antimicrobial enzymes. Therefore, the maturation process is safe.

The result is a much more flavorful, tender, juicy and fragrant meat.