Aging Meat

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.

We find that by having this combination, it brings the most flavor and tenderness from our beef!