In essence, dry aging is when you take a piece of meat and put it into a controlled open-air environment to go through a flavour transformation. By exposing the meat to air, moisture is pulled out and the natural enzymes in the beef break the muscles down slowly over time, making it more tender.
Aged Angus Beef, Premium Beef Cuts
Black Mountain® 28D Dry-Aged Angus Rib Eye Roll, USDA Prime Grade (Corn-fed)
+ Delivery FeeDry-age meat has an umami taste. This is a rich, dense, flavorful taste. Sometimes, people will commonly associate the taste with subtle hints of other delicious flavors like blue cheese or nutty. The strength or depth of the flavor is typically determined by how long the steak is dry-aged.
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Description
Additional information
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| Shelf Life | Eighteen (18) Months |
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