Premium Dry-Aged Beef

Meat with this label has been aged for at least 40 days in our special climate-controlled cabinets. In these cabinets, the correct humidity, temperature, and air circulation create the ideal environment for the aging process to take effect and prevent harmful bacteria from developing. A hard, dry crust forms on the outside of the meat to protect the meat inside. During the aging process, a natural enzyme breaks down the connective tissue in the muscle, making it more tender. The meat develops a more intense, beefy, and nutty flavor.