Dry-Aged Beef

The traditional process of dry-aging beef goes far back in history and was the only way until wet-aging became predominant in the mid-1980s. Our dry-aged beef is stored in our own custom-designed, dry-aging coolers where a complex process incorporates an intricate and delicate balance of time (42-45 days), temperature, air circulation and humidity. Over time — as the beef ages openly, exposed to the elements inside the cooler — the beef’s enzymes break down and tenderize the meat, giving it a uniquely intense savory and sweet flavor as well as ensuring utmost tenderness in every bite.

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Products: 1-12 of 18

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