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Dry-Aged Beef
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Dry aging involves storing higher grades of meat to dry in a refrigerated cooler for an extended period. This slow, natural process results in meat with an intense beefy flavor and with heightened tenderness. As moisture evaporates, the meat's flavor becomes concentrated. Naturally-occurring enzymes break down and tenderize the meat, giving it a superlative texture. The added time and expense involved in this process mean that dry-aged beef is rarely found in retail outlets. We dry age our best beef cuts for a full 30 days in our own coolers to ensure top quality. |
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© 2007 R. Whittingham and Sons Meat Company, 4134 West 127th Street, Alsip, Illinois 60803, United States
Phone (708) 371-1650 Fax (708) 371-1675 Last Updated: February, 2008 |
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