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In-house dry aging of beef

In-house dry aging of beef

We were looking at sources to procure the type of product we wanted to feature in our Steakhouse when we realized we had a small cooler available to try dry aging ourselves. We found we were able to produce steaks of higher quality at a lesser price. Our in-house butchers monitor the process from start to finish, which lasts approximately 35 days—including trimming and cutting into steaks. After two months it was such a success that we were having trouble keeping up with the demand. That forced us to move the dry aging into a walk-in cooler. At any given time, we have up to 1200 lb. of beef dry aging. This process achieved two goals: satisfying a customer need and continuing to increase our in-house production of items.

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