The Art of Dry Aging Beef 🥩 Check out this MASSIVE room where beef is being dry-aged! The dry aging process in beef is a controlled and natural method of aging meat that enhances its flavor and tenderness. Here's what happens during the dry aging process: Selecting the Meat: The process begins with selecting high-quality cuts of beef, typically bone-in cuts like ribeye, sirloin, or T-bone. Aging Environment: The selected beef cuts are placed in a controlled environment known as a dry aging cham
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What exactly is Dry-Aged Beef and does it matter? During the dry aging process moisture is pulled out of large cuts of beef. In our case, hanging beef, that is beef the way it used to be before mass production. It doesn’t come in a neat and convenient vacuum sealed box. Nope, it comes in as a giant side of beef from a local farm. Think Rocky training in an icebox, pounding away at raw meat. Those are sides of hanging beef. Hanging beef is minimally processed, important to the quality of the meat
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