We created our dried entrecôte for a demonstration at the Flemish Primitives. The meat we use comes from cattle in West Flanders: a dual-purpose cow aged around six or seven years. This beef has a very mild, yet creamy flavor. We started aging the ribeye for an entire month following a process we developed ourselves, during which the meat is exposed to constant changes in temperature, humidity, and ventilation. This results in meat that has been enzymatically altered and partially fermented.