Dry Aged Beef
Dry aging is a process where beef is placed in an environment where temperature, humidity, and airflow is controlled to work in conjunction with beef components to create superior meat. Dry aging enhances flavor as the beef’s natural enzymes work with muscle fibers and connective tissue to create a unique and complex taste. Enzymes break down proteins and connective tissue to create more tender beef. Beef also loses water during this process, therefore, when you purchase dry aged beef, you’re getting more beef and less water.
Beef bones
Frozen, vacuum sealed packaging
Beef Fat
- frozen, vacuum sealed packages
Brisket
Frozen vacuum sealed package
Chuck Eye Steak
-frozen, vacuum sealed packaging
Denver Steak
-frozen, vacuum sealed packages of 2
Dry Aged Ground Beef
approximately 1 lb vacuum sealed package
Eye of Round Roast
Frozen vacuum sealed packaging
Filet mignon
- frozen, vacuum sealed packaging
Flank Steak
-frozen, vacuum sealed packaging
Flat Iron Steak
-frozen, vacuum sealed packaging
Half Beef Live Share
$150 Deposit applied at checkout. Click for full description
Oxtail
Frozen vacuum sealed packaging
Quarter Beef Live Share
$100 deposit applied at checkout. Click for full description.
Ribeye
-
Short ribs
Frozen vacuum sealed packaging
Sirloin Steak
-frozen, vacuum sealed packages of 2
Sirloin Tip Roast
-frozen, vacuum sealed packaging
Stew Meat
Frozen vacuum sealed packaging
T-bone
2 steaks- vacuum sealed, frozen
Top Round Roast
Frozen vacuum sealed packaging