Now introducing the Masters Dry-Age Sampler! We are offering this box in three different sizes: Mini, Standard and Deluxe. This box is perfect for a BBQ or for just cooking at home!
Dry Aging is an artisanal method that we have been perfecting since 1957. Fresh beef is stored without packaging on racks and on hooks in open-air coolers. Temperature, air flow and humidity are controlled to develop a characteristic steakhouse flavor, often referred to as "nutty" or "oaky."
During dry aging, meat undergoes some hydration. Moisture evaporates from the outer surface, concentrating the meat's flavor inside-much like reducing a sauce.
Dry-aged beef is about 15-20% more expensive because of yield loss and the cost of maintaining a dedicated dry-aging cooler.
For more on Dry Age vs Wet Age, click here.