Aging is critical to ensure you receive a tender product.
Wet Aging
Wet aging is done in a vacuum package to improve meat safety and eliminate the product’s exposure to additional pathogens that can occur during a dry aging process. The meat is cut into sub-primal cuts and aged for an average of 28 days before portion cutting. Wet aging also enables the meat to breakdown collagen in the aging process without losing valuable moisture incurred during the dry aging process.
Dry Aging