Dry Aged Beef
Dry aged beef is beef that has been hung for an extended period of time. The beef sections are placed in a specially designed cooler to monitor the moisture and temperature. Only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. The key effect of dry aging is the concentration of the flavor.
The process enhances beef by two means. First, moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste. Second, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
The dry age beef is available now. Currently we are stocking:
Bone-In Rib Steaks
Boneless Strip Loins
Top Sirloin Steaks
Also, for the holidays we will have Bone-in Rib Roasts. We will only be aging these to order so please give us a 30 day notice.