All Natural Beef, Lamb and Goat
This is where our expertise lies. We have a history of dry aging beef to maximize flavor and tenderness. Why is this import? The reason is that cooked unaged beef has been described as "metallic" and lacking in typical beef flavor. Aging gives beef a flavor that has been described as "gamy." True beef flavor is fully developed after about 11 days of aging. The aged beef flavor increases with increasing aging time.
Aging also increases tenderness. It has been shown that during the aging process certain changes take place in portions of the structure of collagen and muscle fibers. Currently, it is thought that enzymatic-caused changes in the structure of muscle fibers are largely responsible for the increase in tenderness. It is known that tenderness decreases immediately after slaughter while rigor mortis takes place (taking 6 to 12 hours to complete); then tenderness increases gradually. Tenderness continues to increase up to 11 days, after which there is no increase in tenderness.
This is why we recommend that beef are dry aged between 11 and 15 days to ensure that the beef is at it maximum flavor and tenderness for our customers.
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