Dry aging is a method used to age sides of beef for several weeks to several months before they are trimmed and cut into smaller, retail-sized pieces. This process not only enhances the flavor of the meat but also significantly improves its tenderness compared to fresh beef.

Typically, grocery store meat is wet-cut, which means that the beef is trimmed into cuts shortly after slaughter and then immediately packaged. These cuts are stored at a cool temperature to age for 7-10 days.

In contrast, our beef undergoes a dry aging process for 21 days before being trimmed into retail cuts. We have found that this extended dry aging period results in incredibly tender and succulent meat cuts.