Dry Aged
Dry aging is a process of hanging the whole carcass in the locker’s cooler. Our USDA butcher dry ages our beef at a constant 32 degrees F for 2 weeks to give the meat extra tenderness and flavor.
Kabob/Stew Meat
1 Per pkg (1lb)
Dry aging is a process of hanging the whole carcass in the locker’s cooler. Our USDA butcher dry ages our beef at a constant 32 degrees F for 2 weeks to give the meat extra tenderness and flavor.
1 Per pkg (1lb)
