For dry-aging, whole sides of beef or primal cuts are stored in open air at a specific humidity level and air temperature just above freezing and left to age for several weeks.  Our steaks are dry aged up to 41 days. Not only are the enzymes working on the muscle tissues during this time, but the meat is also slowly dehydrating. This concentrates the meat and changes the texture and flavor.The benefit of this process is very tender meat with an intense flavor. The downside is that you lose quite a bit of the meat due to moisture loss, which decreases the yield and increases the cost per pound. Also, the surface of the meat usually needs to be trimmed away before the beef is portioned and sold, resulting in further loss of volume.

We source only the highest quality USDA inspected proteins, from producers that practice responsible and sustainable husbandry and then expertly handle the order fulfillment in our facility. We will choose and cut specifically for your order. We never compromise on quality and we stand by every cut that we sell to guarantee your satisfaction.

Wet Agingis a relatively recent technique that developed along with advances in plastics and refrigeration. In this process, cuts of beef are vacuum-sealed in plastic and shipped to the market. The aging takes place between 14 and 28 days. 

The enzymes still have time to tenderize the meat enough to make it acceptable, and the biggest plus is that there’s no weight-loss in the meat due to dehydration. Wet-aging also costs less for the manufacturer since the meat doesn’t need to be stored or monitored, ultimately resulting in a lower consumer cost.

Honestly, it’s a matter of preference. The biggest difference between the two kinds of meat is in the flavor.   Dry-aged beef can be described as having a roasted, nutty flavor, while wet-aged beef can taste slightly milder with not as same depth of flavor.

Absolutely! We offer Nationwide 2 Day shipping via UPS. Ship Mon-Wed. for everything outside of Illinois and Mon-Thursday for all in state orders.