Price shown is per 1 lb. Please indicate how many pounds you'd like in the quantity. We will do our best to get you a cut close to your indicated amount. Anything more than 0.2lb from your request will be invoiced or refunded for the difference.
*Grass fed meat is leaner - cook at a lower temperature for less time.
Dry aged beef is meat which has been hung to dry for many weeks. Following when the animal is slaughtered and cleaned, a whole half is hung and put into a cooler, where it is stored at a controlled temperature and humidity level. We offer dry aged beef that is hung for 21-30 days.
Initially, moisture is evaporated from the muscle. This results in a higher concentration of beef flavor and taste by concentrating the density of the muscle fibers.
Dry aging of beef is uncommon in supermarkets in the USA these days, because of the substantial reduction of weight in the aging process. It can typically be found in steakhouses and high end restaurants. We lose about 30% to mold and evaporation of water weight.
The entire process of dry aging beef encourages the development of particular fungal (mold) varieties around the exterior surface of the beef. This doesn't trigger spoilage, but in fact forms an exterior "crust" about the meat's surface area, that is cut away once the meat is ready to be butchered into retail or wholesale cuts. These fungal varieties enhance the organic enzymes within the meat by assisting to tenderize and boost the quality of the meat flavor.
Sourced from River Rock Farm, Brimfield MA