Dry-Aged Beef: Why We Do It and What’s the Difference?

by Mark Erb March 08, 2017

Dry-aging beef is a great way to enhance the flavor of meat and help create more tender and succulent steaks for you to enjoy. The dry-aging process takes some extra effort, and you really need to be patient if you’re going to dry-age beef properly. But the result is typically a more savory beef that is incredibly flavourful than it would be otherwise. It’s why at Wilderness Ranch, all of our black angus beef is dry-aged before being sold.

There are many different ways to dry age beef, but at Wilderness Ranch, we follow a very strict set of guidelines when dry-aging our beef. We use a special cooler to dry-age our beef between 10 and 14 days. Inside this cooler, we can strictly regulate both the temperature at which the beef is stored and the rate of air movement inside the cooler. This gives us much more direct control over the dry-aging process, allowing us to adjust settings to result in the best beef possible.

Though dry aging, meat gains two major benefits. First, the process removes a majority of the moisture content within the muscle of the beef, which helps to concentrate the flavor and taste in each cut. Additionally, through dry aging, connective muscle tissues are broken down with natural enzymes within the meat. This helps make the beef more tender, resulting in a finished beef that is more flavorful and succulent than traditionally processed beef.

At Wilderness Ranch, we always dry age the black angus beef that we sell our customers. We stock everything from steaks and burgers to roasts and ground beef – and even beef bones – and we know that you will love the way our beef tastes. Trust us when we say that you’ll taste the difference immediately and be blown away by how great our grass-fed beef is. Shop our selection online now or call us at 519-504-5102 today to learn more about how our dry-aging process makes our beef second to none.

Mark Erb

Author

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