You read about 21-day and 35-day aged beef, but what does that really mean for you as a customer? Why is it more expensive meat? What benefits do you get with dry ageing meat?
Dry Ageing process
Hanging a carcass up and letting it dry out for several days and weeks is dry ageing. Here at Eat Great Meat, we hang beef for at least 21 days and up to 35 days. We tend to reserve the best quality meat for dry ageing. This also tends to be