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Wet and Dry-Aging Beef

Our Certified Hereford USDA Choice and Prime steaks are aged a minimum of 21 days.  Aged beef is beef that has been aged for the purpose of tenderizing it, and giving it a "beefy" taste.

Wet-aged beef is our method of aging, and is where the beef is aged in a vacuum-sealed bag, retaining its moisture, thus "wet" aged.  This is the dominant mode of aging beef in the U.S. and UK today.

Dry aging (which we don't use) causes moisture loss and weight loss, and greatly increases the expense of the resulting beef.
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