Aged beef is similar to aging wine: it allows the tissue to gain subtle flavors and allows the muscle fibers to tenderize. There are two types of aging beef: dry-aging & wet-aging.
Dry-aging is the method of aging aerobically (with air); this looks like storing the beef without protective packaging at 29-24ºF for 1-5 weeks. Dry aging can cause up to 40% waste, allowing for the remaining meat to be extremely flavorful.
Wet-aging is the process of aging in an anaerobic (no air) environment meaning it is vacuum-sealed and allowed to age in its juices. This type of aging provides for it to become remarkably tender.
Our beef is dry-aged for seven days, followed immediately by being wet-aged for 30 days. We find that by having this combination, it brings the most flavor and tenderness from our beef!