Dry Aging

Dry aging is a meat preservation and enhancement technique that involves aging meat under controlled conditions, typically in a dry and refrigerated environment. During this process, the meat's natural enzymes break down connective tissues, resulting in improved tenderness and a unique, concentrated flavor profile. Dry aging is commonly used for high-quality cuts like steaks, where the meat is left to age for several weeks to develop its distinctive taste and texture. Contact us with any questions you have.