Dry Aged Beef

...beef, it's like fine wine 
While common sense might tell you aging beef is dependent on the age of the animal pre-slaughter, it is not. Aging beef involves storing meat at refrigerated temperatures to enhance tenderness and flavor. 

There are two choices for aging beef, wet and dry aging. Let’s explore the two methods.


Wet aging includes storing meat in sealed airtight bags under refrigeration (32°F to 34°F) up to 3 weeks. Wet aging results in traditional beef flavor and is the most common aging method.


Dry aging is less common than wet aging due to the complexity and cost. Beef is stored uncovered in a refrigerated room (32°F to 34°F) under controlled humidity and air flow for up to 4 weeks. Dry aging results in distinctive brown-roasted beefy flavor.
We choose to go with the superior method of aging for our ranch raised beef. All 111 Beef Republic cuts are dry aged for 21-28 days.