THE ART OF
DRY-AGED BEEF
If you judge a steak by its price tag, it stands to reason that dry-aged beef must be the best. How is it different from regular beef?
What Is Dry-Aged Beef?
During the dry-aging process, large cuts of beef are aged for weeks (or even months) in temperature and humidity controlled refrigerators.
As the surrounding air drys out the meat, the beef loses moisture, shrinking in size and concentrating its flavor. The beef’s natural enzymes also go to work, breaking down connective tissue to make the meat more tender. During the process, a layer of white mold grows on the surface of the meat. This mold is an indicator that the beef is aging safely, but don’t worry; the outer layer is removed long before the steak makes its way to your plate!
After two weeks, you’ll start to notice a textural difference in the steak. Age it for longer than 21 days, and the flavour will start to change, too. A 30-day aged steak has a very beefy flavor with a hint of buttered popcorn. If you continue to age it for more than 45 days, it will start to take on a funky, blue cheese-like edge. Keep going for 60, 90 or 120 days and the flavors will intensify. It can become so tender that you barely need a knife to get through it.
OUR DIFFERENCE
Our Dry Aged Process
It all starts with exceptional beef, reared with care. We only select prime steers and heifers from herds that are free to graze on lush green grass for up to 10 months of the year.
All our beef is left on the bone. Our master butchers hand select each individual piece of beef for its fat level, conformation and marbling. Only the best cuts pass our master butchers’ rigorous inspection and are selected for dry aging.
The dry age process begins as soon as our beef enters our state of the art dry aging chamber. Selected cuts are locked away while constant circulating air and humidity create the perfect dry aging conditions. The Beef is always left undisturbed until the dry age process is fully complete.
