Dry aging is the traditional way of aging beef by keeping it in a temperature and humidity controlled cooler for a minimum of 30 days, reducing the internal water content and condensing the meat while enhancing the flavor and tenderness. 90+ Day Dry Aged beef can take on notes of bleu cheese.
The most common item to dry age is high quality, (Prime Grade or higher) beef. The higher the quality beef, the more effective the Dry Aging at yielding a more flavorful and incredibly tender piece of meat. Other items that can be Dry Aged are Sausage, Chickens, Pork, and even Fish
30 Day Aged Prime Grade Boneless Ribeyes (Prime Rib Steaks) - $39.99lb
60 Day " "
120+ " "
60 Day - Prime Grade - Boneless Ribeyes (Prime Rib Steaks)
90 + Day - Prime Grade - Boneless Ribeyes (Prime Rib Steaks)
30 Day - Prime Grade - Boneless Prime Rib Roasts (Easter Supply)
Whole Frying Chickens
Pork Butts (Shoulder)
If you have any questions or would like to Pre Order any Dry Aged items, call 6514849447 or email us at firstname.lastname@example.org