Dry Aging: What Is It?
Updated: Sep 1
The only way to improve on the flavor and tenderness of prime beef is for it to be “dry aged." The aging process can only be accomplished properly when large cuts of beef, are hung for long periods of time, typically 3 to 4 weeks, in a temperature and humidity controlled environment. This allows the natural bacteria and enzymes in the tissues of the meat to begin a tenderizing and flavor enhancing process.
This process is costly from two different standpoints. First, the natural evaporation of the meat juices can easily represent a 10% loss in weight and all exposed areas that are not protected by fat cover or bone, must be trimmed and discarded prior to sale.
Our customers share the benefits of our long standing relationship with the Harris Ranch Company. Throughout the years, we have enjoyed the luxury of buying the best U.S.D.A. Prime Graded, Certified, Black Angus cattle, at the most competitive pricing. Simply put, we buy right, age to perfection and pass on the benefits to you, our most valued assets