What does it mean for beef to be "aged"?


Honest Beef provides one of the most direct supply chains for beef in the whole industry. We are also dedicated to providing quality that is second-to-none, which is why we take your beef through a pit stop called dry-aging. Though the process takes about 14-21 days, it's more than worth it. Here's why:

What is aging?

Aging beef allows the natural enzymes in the meat to break down the tissue, thus increasing tenderness. Aging also allows the water in the meat to evaporate, concentrating the flavor to give a beefy and full-bodied taste. Un-aged beef is often less tender and tastes highly metallic.

Why two weeks?

While most beef in markets has been wet aged (vacuum-sealed and soaked in their own juices) for 7-10 days, there is little evidence that shows aging beef for anything less than 12-14 days has any discernable effect on taste. We age for 14-17 days for maximum results.

Any other questions about aging? Feel free to contact us anytime!


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