Only higher grades of meat with a large evenly distributed fat content can be dry aged. Because of this, dry-aged beef is seldom available outside of exclusive restaurants and upscale butcher shops. The key effect of dry aging is the concentration and saturation of the natural flavor, as well as the tenderization of the meat texture.

Our process changes beef by two means. Moisture is evaporated from the muscle. The resulting process creates a greater concentration of beef flavor and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef. Once the aging process is completed in our temperature and humidity controlled meat locker, beef is flame broiled in our 1600 degree oven.