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Fresh beef is approximately 72% water. Dry-aging allows much of that water to evaporate and gives the enzymes in the meat a chance to partially break down the proteins. This process both concentrates the flavor of the beef and tenderizes it. Dry-aged beef has a delicious nutty flavor and a tenderness that aficionados would die for.
We age beef on the premises of our fully USDA inspected facility. The environment in our aging rooms is meticulously maintained to a temperature of 35 degrees and less than 10% humidity. At any given moment, our aging rooms combined house 5,000-6,000 (sub)primals that yield over 80,000 steaks.
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