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 simply the process of laying out a piece of beef in a humidity and temperature controlled environment. Along with the temperature and humidity control, there is a large amount of air circulation that needs to be taken into effect. At Meats by Linz, use high we velocity fans for this. By closely monitoring the humidity, temperature, and air flow in addition to keeping track of the amount of days or weeks a piece of meat is aged, we are able to control the decomposition of the natural enzymes and connective tissues 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 3 weeks, and some customers ask that we dry age their product for up to 60 days. The longer the age, the greater evaporation that takes place which results in a greater change in taste, texture, and yield.

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! It’s not for everyone but for those who do have the pallet for it, it is sure to impress!