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Dry Aging vs. Wet Aging — Why We Choose Dry Age at Mertzon Meat Co. 🥩 There are two main ways beef is aged: wet aging and dry aging. Wet Aging Most grocery-store beef is sealed in plastic and ages in its own moisture. It’s faster and cheaper — but the flavor stays mild. Dry Aging Dry aging takes time, airflow, and patience. The beef rests in a controlled environment, naturally tenderizing and developing deep, rich flavor. ✨ More tenderness ✨ More flavor ✨ A premium eating experience That’s why
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The Art of Dry Aging Beef 🥩 Check out this MASSIVE room where beef is being dry-aged! The dry aging process in beef is a controlled and natural method of aging meat that enhances its flavor and tenderness. Here's what happens during the dry aging process: Selecting the Meat: The process begins with selecting high-quality cuts of beef, typically bone-in cuts like ribeye, sirloin, or T-bone. Aging Environment: The selected beef cuts are placed in a controlled environment known as a dry aging cham
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$239.00
$399.00
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