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It Gets Better with Age

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Posted on: April 19th, 2012

Dry aged meat is a time-honored butchery practice, and something Tony has always insisted on. Sides or quarters are hung in ideal conditions for two, four or even six weeks, making them much more tender and flavorful.  The animal’s natural enzymes and evaporation are the agents of change. Dry Aged Meat 30 years ago, any…

Primal Meat Bundles