Dry Aged Beef has been around for centuries and until the middle part of the 20th century, dry aging was the main aging process for beef. Dry Aging beef is the process of laying out a piece of beef, predominantly middle meats such as ribeyes, striploins, and shortloins, in a humidity and temperature-controlled environment. By doing this and keeping track of the amount of days or weeks a piece of meat is aged, we are able to control the decomposition of the enzymes within the meat itself which in turn makes the meat more tender and enhances the flavor. The dry aging process gives it a more intense flavor profile and adds to the tenderness, but also shrinks the piece of beef due to evaporation of water inside the muscle tissue.

Dry Aged Beef from Meats by Linz is all about customer preference. Some of the beef that we dry age has a light age of 2 weeks and some customers ask that we dry age their product for up to 85 days and beyond. The longer the age, the more water loss from the muscle tissue occurs, resulting in more tender meat with an enhanced flavor profile. If you are at one of the many restaurants, steakhouses, country clubs, or casinos that Meats by Linz supplies, ask your server if they have any Meats by Linz Dry Aged Beef on the menu!