Bringhurst Dry-Aged BeefEver wonder why steaks served at fine restaurants are so different than the ones you buy from the supermarket? The main reason is that fine restaurants dry age their beef. Almost all beef sold in supermarkets is wet aged. We dry age all of our steaks and roast because it makes them tender, juicier, and more flavorful.
The Cattleman’s Beef Board publication “Dry Aging of Beef” describes the process this way: Dry aging beef is a natural process that allows the meat to achieve its optimal flavor and tenderness. It is used by a very small number of meat purveyors for upscale hotels and restaurants and by an even smaller number of retailers for the gourmet market. In the dry aging process, beef carcasses, primals, and/or subprimals are stored – without protective packaging – at refrigeration temperatures for one to five weeks to allow the natural enzymatic and biochemical processes that result in improved tenderness and the development of the unique flavor that can only be described as “dry-aged beef.” Dry aged meats are more costly to produce because of moisture loss, the additional trimming they require, and other factors. However, because of our efficient operation, we’re able to offer dry aged steaks for less than many local supermarkets charge for conventional cuts. Try one of our dry aged steaks today. We think you’ll taste the difference. |