DRY AGING PROCESS

Dry-aging beef is essentially allowing whole or primal cuts of beef to hang in a humidity controlled environment with a constant flow of air in temperatures between 34 -36 degrees for 2 to 3 weeks.

Why do this? There are three main benefits to dry aging:

  1. Tenderization as enzymes break down tougher muscles and connective tissues.
  2. Concentration of flavor as moisture is lost. This can also cause substantial weight loss due to decrease in water volume, which is why dry-aged beef can be more expensive.
  3. Increased flavor complexity as fat begins to oxidize and multiple enzymatic and bacterial actions occur. Similar to what happens with wine or cheese.

We dry-age our grass-fed beef for 14-15 days, which results in what we believe to be the right balance of flavor and tenderization.

“Where can I find dry aged 100% Grass Fed Beef?”

You can find dry aged beef in upscale restaurants or gourmet butchers, but its very rare to find dry aged 100% Grass Fed Beef.   Occasionally  you find it on the open market, but be prepared to pay $50-100 per steak.

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