Luma Dry Aging Company – aged meat
Luma D.A.C. is the brainchild of long-time friends Lucas Oechslin and Marco Tessaro. These young entrepreneurs age fresh meat using a special mould culture to create products of the very highest quality. The mould culture makes beef, veal and pork incredibly tender and flavourful and gives the meat the nutty aroma that only Luma products have.
The company combines traditional methods with the latest biotechnology. For example, Oechslin and Tessaro insist on the time-honoured method of dry hanging meat on the bone. The special mould culture the company has developed then grows while the meat ages. You can find out more about this under Process.
In just a few short years, their passion for meat has become an emblem of high-quality food. Luma’s loyal customers include leading chefs like Marcus Lindner, Stefan Lünse and Stefan Heilemann.
Luma Dry Aging
Luma gets its meat from selected slaughterhouses. We choose the cuts of meat on-site, based on breed, age, type of feed and how the animals are raised, as well as on conformation and marbling of the meat. Just three percent of the animals meet Luma’s high standards. The cuts of meat we select are transported on the bone to our production facility in Neuhausen, where we cut them to size and spread the mould culture that we have cultivated across the surface of the meat.
Luma found the mould culture in nature, but in order to use it in the food industry it has to be inspected and grown under extremely strict conditions to guarantee that it remains in its purest form.
Once they are unpacked, we place the cuts of meat – still on the bone – in our cooler, where the perfect temperature and humidity play a key role in the success of the maturation process. In the cooler, the mould culture grows evenly throughout the meat. The cuts of meat are kept in the cooler between four and eight weeks, depending on their size and consistency. During this time, the mould culture forms a white coating – the fruiting body – on the surface of the meat. The enzyme of the mould culture changes the taste of the meat and reduces mortis and collagen, which make the meat tough. The mould culture also acts as a sort of regulator in the meat, preventing the spread of undesirable microorganisms.
After it’s aged, the bone-in meat then lands on the butcher's table. The butcher cuts the meat from the bone and removes the visible white fruiting mould culture bodies. The pieces now look like conventional cuts of meat. These pieces are then cut into the desired sizes and vacuum packed and are then made available for purchase.
The cuts lose around 50 percent of their weight through the removal of the white mould culture fruiting body and the bone and because of water loss during storage. Luma uses the pieces of meat left over from creating the larger cuts to produce high-quality hamburgers.
International patent research has shown that Luma has the claim to a worldwide patent on both its process and the mould culture.
... comes from Löhningen near Schaffhausen. He is a trained polymechanic and biotechnologist. Founder and developer of the LUMA Beef AG, friend of the mountains and enjoys to snowboard with Marco in the deep snow.
... comes from Schaffhausen. He is a trained polymechanic and has studied Tourism & Gastronomy Management. Founder and strategist of LUMA Beef AG, likes to travel to distant beaches to surf the waves with Lucas.
... is our longest-serving employee! He is a trained butcher and comes from Mainz. Of course, he whets the knives here, that means he gets your steaks to the desired size and also supports the logistics. As an avid car fan, Tim likes to travel for life.
... studied biotechnology. He is Deputy Managing Director and also Operations Manager, where he is responsible for quality assurance. However, Manuel has a lot more hidden talents, in addition to marketing, administration and other tasks, he is an enormous support in many other areas.
... is our good fairy. She originally comes from the hotel and catering industry, where she most recently worked in sales and marketing. Susanne supports us full of energy and know-how in marketing, sales and administration. Your loved ones, good food and good wine are the perfect mix for unforgettable moments and pure relaxation at the same time.
... comes from Schaffhausen. He is a trained chemical and pharmaceutical technologist and was already able to gain experience in various large companies. Florian supports us in production in general work and warehouse management. In addition, he is responsible for the preparation of orders to the packaging and shipping of delicacies. He spends his free time on the Rhine during the summer and on the snowboard in the mountains in winter.
... is a certified public accountant and at home in the numbers. She grew up in Neuhausen and returned to Schaffhausen after a long journey through South America. If she does not take care of the office chair, she likes to surf the waves or spend time in nature.
... is a trained butcher, has already managed several companies and employees, which means that we can only profit from his enormous know-how. That's why he's our LUMA Chief Butcher - the master of the meat. When he's at home, he spends his free time with the family or works on his farm.
... lives in Neuhausen and is a real cheerful person! He is a trained logistician and actively supports us in production. In his spare time, he enjoys spending time with his friends or "rapping" one.
... grew up in Schaffhausen and completed his apprenticeship as a logistics specialist EFZ. After that he continued his education in various areas. Egzon is a very ambitious and motivated employee, which is why we immediately had to hire him as Team Leader Production and Logistics. Since he holds the reins together every day and ensures a smooth flow.
... lives in Neuhausen and is a trained banker. In addition to cooking, cooking meat in particular is his secret passion, why he is the perfect candidate to support us in the inside sales department. In his free time he likes to listen to music and is very much into nature - in the summer in Baden and in winter in the mountains for snowboarding.
... is a proud Aargauer and lives in Wettingen. He can bring in his experience and know-how as a gastronomy cook optimally as salesman in the field service. When he's not at work, he likes to drink Scotch whiskey, sizzling one steak at a time on the grill or just venting his head in nature.
... loves meat over everything. So it was clear that he wanted to learn meat specialist. He then moved on and gained experience in selling delicacies and wholesale B2B. Now he brings his super skills to LUMA, where you can only benefit as a customer. When he's not on the road to being a restaurateur, he's in the kitchen by the stove or in the garden by the grill - Meat forever!