Class: Dry-Aging Beef at Home

When: June 2016.

Where: TBC.

Description: All our beef is aged for at least 10 days to allow naturally present enzymes to break Hand Sourced class – dry aged beef down the muscle tissue, resulting in improved texture and flavor. Once it is delivered, it is at the perfect age to begin the dry aging process.

These days, most beef is aged in plastic shrink-wrap—a process known as wet-aging. Dry-aged beef, on the other hand, is exposed to air so dehydration can further concentrate the meat’s flavor. It’s a more expensive process than wet-aging, however, because the meat loses weight from dehydration, and it also must be trimmed of its completely dried exterior.