Home Aged Beef

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- Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks..

Dry-Aged Beef. The traditional process of dry-aging beef goes far back in history and was the only way until wet-aging became predominant in the mid-1980s..Dry aged beef. Why dry aged beef from your butcher shop produces more tender steaks!.Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carc Primal large distinct sections or sub primal cuts, such as loins, rib eyes, and sirloin, are placed in a refrigerator unit, also known as a "box"..Buy hand-cut USDA Prime steaks gourmet meats online from Allen Brothers. Dry aged steak, Kobe beef and more. The best mail order steak is from Allen Brothers!.

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