Wet-aging holds beef in vacuum-sealed bags for 7 to 21 days. Dry-aging hangs primals in a controlled cooler for 21 to 45 days. Same starting animal, very different eating experience.
Wet-aging
The default in almost every grocery store and restaurant. Cheap, fast, retains water weight. Flavor gets tenderer but not deeper.
Dry-aging
An enzymatic and evaporative process. The exterior forms a hard crust that gets trimmed away. Inside, the beef becomes intensely beefy, nutty, and buttery, and moisture loss concentrates the flavor.
What we will do
Our beef will hang for a minimum of 21 days, with premium cuts held longer. The trim loss is real (roughly 15 percent), which is one of the reasons dry-aged beef costs more.
How to cook it
Dry-aged beef needs a hotter pan and a lighter hand on the seasoning. Salt, pepper, hot cast iron, butter. Do not overpower the flavor you paid for.
What to expect at pickup
Every wrapped cut will be labeled with the aging duration and the cut. Ground beef is not aged; it is ground fresh at the processor.
