Hilmi Steak House has been serving as a butcher shop since 1935 at Fethiye Fish Market. Hilmi Butcher has carried the tradition ( you choose your fresh seafood from the rich fish stands ) of fish market to steak house in the year 2012. Now Hilmi is serving an alternative for their guests and started a new age for Fethiye Fish Market with its innovative vision. Hilmihas been serving as a seafood restaurant since 2004 and now combining their experience of 77 years on meat with the well designed steak house. You can choose your fresh steak from thebutcher shop and leave it to be grilled or fried as whatever you wish. Hilmi is forcing the limits of taste, flavor and quality with dry aged beef. Hilmi Steak House is a restaurant that you must see when you come to Fethiye.
Dry Aged Beef : is beef that has been hung to dry for several weeks. After the animal is slaughtered and cleaned, either an entire half will be hung, or prime cuts (large distinct sections) will be placed in a cooler fridge, also known as a “hot box”. This process involves considerable expense, as the beef must be stored near freezing temperatures. Also, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. For these reasons one seldom sees dry-aged beef outside of steak restaurants and upscale butcher shops. The key effect of dry aging is the concentration and saturation of the natural flavor. Dry-aging can take 15–28 days, and will see up to a third or more of the weight lost as moisture.