|Aging||Wet Aged 25 + Dry Aged 30 Days|
Dry Aged Beef
Dry aged steaks are wet aged up to 28 days and dry aged 30 days before being trimmed and cut. During the 50+ day dry aging process, the juices are absorbed into the meat, enhancing the concentrated beef flavor and tenderizing the steaks. If you don't enjoy a richer well-marbled steak, then dry-aged beef would not be something you would appreciate.