Do you wet age or dry age the beef?Updated 8 months ago

Typically wet age all of our beef. With wet aging the meat is packed in its own juices and the natural enzymes will break down the connective tissues and make it more tender.

Different aging methods bring out different flavors depending on the size and cut of the steak. Wet-aging is perfect for leaner cuts of beef that don’t have large amounts marbling in their consistency as it results in less fluid loss, ensures the moisture stays within the meat, and still tenderizes the meat through the natural aging process.