We don’t cut any steaks or grind any beef until the entire carcass is well aged, usually for 14 to 28 days after harvest. However, Brian and I firmly believe that dry-aging creates the best possible beef. In contrast, dry-aging beef involves hanging it in just above freezing temperatures in a humidity controlled room with ample air flow, for at least 14 days - we prefer 21-28 days for optimal tenderness and to impart a unique taste and delicate consistency to the meat.ĭry-aging is a craft tradition that used to be the norm, but it is slowly being replaced in favor of expediency and efficiency. Ground beef is often packaged and shipped without the benefit of any aging at all. When it arrives it is ultimately cut into steaks, roasts, and other familiar cuts for the consumer. Soon after slaughter, most beef sold in the US is split into large pieces called primals, vacuum sealed, and boxed up for transport, where it “wet-ages” during transit to grocery stores, meat distributors, and similar locations. Beef benefits from aging to promote tenderness and enhance flavor. Pork or lamb can be eaten soon after slaughter, but that is not the case with beef. It requires extra time, commitment and cost - but it is worth it in the end result of a perfect steak or incredibly delicious ground beef. Beef that is dry-aged has an exceptional flavor and tenderness.
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