Dry Age Beef - The art of meat maturing
The secret to the great steaks found at the very best steak houses is that the chefs not only select excellent beef from Bromfields, but they have the beef dry aged specifically to their specs. Our dry aged beef is hung in our coolers to age for at least 30 days where the moisture in the meat is allowed to escape. Evaporation shrinks the beef, concentrating its flavor as it softens the meat. Additionally, the proteins and fats go through a transformation as well. The result is superb beef with an extraordinarily rich flavor and buttery texture.
While producing a far superior eating experience, dry aged beef is very expensive to produce. The beef itself loses up to 15% of its volume while drying. In addition, the dry aging process requires increased trimming, all of which accounts for a total loss of up to 50% of the weight of the original piece of beef. And if this did not raise the price enough, add in the costs of managed air circulation, strict temperature and humidity controls, stringent inventory management and increased storage room for the dry aging facility. All of these special accommodations go in, at some measure, to the final price of the dry aged beef product.
Since dry aging beef is so much more expensive, we have traditionally reserved it for our very best qualities and cuts of beef for our best restaurant customers. We now offer this exceptional quality to our gourmet cooks and food lovers for their dining pleasure at home. If you have never tried dry aged beef before – you are in for a wonderful experience