spiced beef

Dry Aging Program

Wet Aging Procedures

  • This classic style of aging create a gourmet approach to a savory meal. Dry aged beef is hung in open-air meat lockers that allow all the natural flavors form over time. The aging beef surfaces with a unique smell, flavor and texture. The longer the beef ages, the more deep and distinct the tastes become.

  • This new traditional style of aging locks in your beefs natural juices. It provide the utmost freshness, as if it was never wrapped at all. The wet aging process begins right after butchering. The Juicy tender beef is captured into a vacuum packed seal, preserving it till it is ready for you. The natural moisture it absorbs, flavors in the liquids that takes on a rich, intense taste.

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