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:
- Tenderization as enzymes break down tougher muscles and connective tissues.
- 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.
- 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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