Importance of Dry Aging Beef

Have you ever wondered why that steak you ordered at the fancy steakhouse tastes so delicious and tender?  
Some of the credit belongs to dry aging.  Let's break it down.
Dry aging uses a controlled environment and works by exposing the entire naked beef (prior to butchering) to a precise temperature and humidity level.  Typically 1/3 of the weight is lost as moisture turning this process.  
The process changes the beef by two ways 1) moisture is evaporated from the muscle which brings about a greater concentration of real beef flavor 2) the enzymes that are naturally present break down the connective tissue in the muscle, which then creates more tender beef.
This process clearly enhances flavor and tenderness.  In terms of tenderness, aging is most effective between 14 – 28 days.
You won't find dry aged beef at the supermarket because it takes time and costs a fair amount of money to do it well.
Dry aging is part of what makes our 100% grass fed beef so delicious.  All of the beef we bring to your table is dry aged for a minimum of 14 days.
Enjoy each bite of your next steak!