WHY DRY AGED BEEF?

While dry aging the beef longer than the industry standard of 14 days increases the shrink and loses poundage it has great benefits. The natural enzymes in the meat break down the muscle making it more tender and flavorful. It creates a rich, flavorful meat with a buttery texture that makes dry aged meat the most desirable on the market. The Dry Aging benefits are obtained by hanging the meat in a controlled open air environment that pulls moisture from the meat.