Dry Aged

Healthy Preparation

Our beef is hung and dry-aged for up to 14 days —  the old way — and our lamb is aged for 5 to 7 days.  Ask almost any chef and he/she will tell you, “If you want a good steak make sure it is dry-aged.”  This process gives the meat a delicious flavor rich in juices, and a texture and tenderness not found in meat aged by other methods, most especially those with no aging at all.  After the aging process is completed the meat is cut and processed by professionals, then vacuum sealed in clear kryovac packaging to ensure lasting flavor and freshness.

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