Medjool date and rendered tallow
Dry-aging works by letting beef rest in cold, controlled air while enzymes tenderize the meat and moisture slowly leaves. For the Kurma, we pack the loaf in Medjool date and rendered beef tallow before it goes into the room. Over 45 days the dates caramelize and the tallow seals the surface, building a dark, sweet-savory crust while the beef inside turns nutty and concentrated.
It started as one experiment among hundreds. It became one of the few we put on the menu. If you are looking for where to try dry-aged or date-aged steak in Jakarta, this is where we tell people to start.