What is Dry-aging?

Part of the cost of our beef products is using small processors who offer dry-aging. In this process the beef ages naturally in a climate controlled cooler. As the beef sides hang the physical force of gravity gently relaxes the muscles fibers for a softer cut while in the right cool temperature environment natural biological processes take place to enhance the tenderness and flavor of the meat.

You can find out more at Ask the Meatman who shares that dry-aged steaks are offered today, in the US, at only the upscale restaurants due to the time involved to properly process out exceptional beef.

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