 Dry aged hindquarter at 21 days |  Dry aged hindquarter at 2-3 days |
There are many reasons why I think our #GrassFedBeefSanDiego is the best you can find. First, we keep our beeves on grass start-to-finish using healthy, rapidly growing, green pasture in the Sierra Nevada foothills.
Secondly, our cattle are humanely slaughtered, butchered at a small artisanal butcher house, and dry aged for 21 days or more. After all, what good would it do to spend 27 months raising the best Grass-fed beef only to have it tainted at a large, mass-production slaughter house?
What is dry aging? This is a common question we are asked at the market.
Dry aging beef is taking a large piece of meat, or a quartered animal, and placing it in the following conditions for approximately 21 days: 50-60% humidity, and 35-38 degrees Fahrenheit, with steady airflow.
The beef forms an outer crust which is cut off, and the deep red meat underneath is butchered into steaks, roasts, and grind. The meat has lost close to 10% of its water weight at this point.
I believe that this is an essential process for flavor and digestibility because:
· The nutrients are concentrated as the meat loses water weight, and nutrients translate to flavor. There are more nutrients per square inch of dry aged beef than there are in non-aged (wet-aged) beef, so you literally get more for your money.
· Enzymes in the meat initiate proteolysis. This means that the long protein strands in the meat are gently cleaved into amino acids – essentially making it easier for our bodies to digest the meat. Think of it like a very low and slow cooking that makes more nutrients bio-available.
· The process allows for proper browning in a pan. Meat that is not dry aged has more water content, and when put in a hot pan with a hot fat it will sputter and steam the meat – oil and water don’t mix. When the excess water content is removed, this hydrophobic reaction is reduced, and the meat will turn golden and crispy when seared. This is one reason I almost always sear my beef in cast-iron.
In large meat-packing operations, dry aging is too time consuming, and generates water-weight loss…two factors that decrease profits. We take the time to do it so that you can enjoy our delicately-raised beef to the fullest.
Have you ever had dry-aged ground chuck? Try ours – it is absolutely amazing. if you are a #FoodieSanDiego - this is a real treat... after all, you might pay $60 for a dry aged Sirloin in Vegas, but right here in San Diego, you can get our dry aged ground delivered right to your door!
Secondly, our cattle are humanely slaughtered, butchered at a small artisanal butcher house, and dry aged for 21 days or more. After all, what good would it do to spend 27 months raising the best Grass-fed beef only to have it tainted at a large, mass-production slaughter house?
What is dry aging? This is a common question we are asked at the market.
Dry aging beef is taking a large piece of meat, or a quartered animal, and placing it in the following conditions for approximately 21 days: 50-60% humidity, and 35-38 degrees Fahrenheit, with steady airflow.
The beef forms an outer crust which is cut off, and the deep red meat underneath is butchered into steaks, roasts, and grind. The meat has lost close to 10% of its water weight at this point.
I believe that this is an essential process for flavor and digestibility because:
· The nutrients are concentrated as the meat loses water weight, and nutrients translate to flavor. There are more nutrients per square inch of dry aged beef than there are in non-aged (wet-aged) beef, so you literally get more for your money.
· Enzymes in the meat initiate proteolysis. This means that the long protein strands in the meat are gently cleaved into amino acids – essentially making it easier for our bodies to digest the meat. Think of it like a very low and slow cooking that makes more nutrients bio-available.
· The process allows for proper browning in a pan. Meat that is not dry aged has more water content, and when put in a hot pan with a hot fat it will sputter and steam the meat – oil and water don’t mix. When the excess water content is removed, this hydrophobic reaction is reduced, and the meat will turn golden and crispy when seared. This is one reason I almost always sear my beef in cast-iron.
In large meat-packing operations, dry aging is too time consuming, and generates water-weight loss…two factors that decrease profits. We take the time to do it so that you can enjoy our delicately-raised beef to the fullest.
Have you ever had dry-aged ground chuck? Try ours – it is absolutely amazing. if you are a #FoodieSanDiego - this is a real treat... after all, you might pay $60 for a dry aged Sirloin in Vegas, but right here in San Diego, you can get our dry aged ground delivered right to your door!
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