THE DRY AGING BEEF PROCESS

about our dry aged beef flatwater beef

ABOUT OUR BEEF

Our beef is dry aged 21 days and each Nebraska Beef is hand selected by our butcher shop. With over 40 years experience, our butcher chooses beef that is only high end choice or prime based off of USDA standards. All product has been USDA inspected and approved before it even leaves our butcher. After the aging process, our beef then gets vacuum sealed and wrapped in freezer paper to preserve maximum quality and gives it a longer shelf life than other competing products.

flawater dry aged beef

5 star steakhouse quality

Beef is what we do best. In our packages you will not find any fish, hot dogs, twice baked potatoes or cheesecake. Nothing that you or your clients can find at the local grocery store. Just high end beef. Our 21 day dry aged process is similar to most 5 star steakhouses which increases flavor and tenderness truly making our beef worthy of your family's table and the perfect way to say thank you.

the dry aging process for flatwater beef

THE DRY AGING PROCESS

What is Dry Aging?

Dry aged beef is beef that has been hung in a climate controlled cooler from 15-28 days, and ours is done at 21 days. During this time moisture is evaporated from the beef creating a greater concentration of beef flavor and taste. This also has another benefit in that the natural enzymes break down the different components of the beef leading to a more tender cut.

Why is Dry Aging unique?

Dry aged beef is seldom available outside of upscale steak restaurants because of the time it takes and the significant amount of weight loss off of the original hanging weight. The key effect of dry aging is the concentration and saturation of the natural flavor, as well as the tenderization of the meat texture. The reason wet aging is more popular is that the overall weight of the beef is greater due to the extra amount of moisture, causing a higher yield and more meat to sell.