"He causes the grass to grow for the
cattle,
And vegetation for the labor of man,
So that He may bring forth food from the earth."
- Psalm
104:14
Dixon Grassfed Beef Is Dry Aged
21 Days
WHAT DOES THIS MEAN FOR YOU AS
A HEALTH CONNOISSEUR IN SEARCH OF QUALITY BEEF?
This quality 21 day aging method makes the
Dixon grassfed beef you purchase not only more tender, but also more
concentrated in flavor while producing beef that is superb in taste
& texture! Dry aging our beef allows the natural enzymes to break
down the fibrous connective tissue in the beef; while the
evaporation of the water allows the natural juices to be absorbed
into the meat, thus enhancing the flavor and tenderness of the
beef. This method is not new; in fact, it is quite old. It's been
decades since butchers first discovered that beef carcasses left
hanging in refrigerated storage for several days (dry aging)
resulted in more tender and palatable beef. Today the "wet" process
is primarily used for aging beef simply because it is more
profitable. In today's modern processing plants, the carcass is
broken down and vacuum-sealed in plastic bags within 24 hours. Much
of this beef will show up in a grocery store meat case within 2-4
days after harvest. With the advent of wet aging has come a
"weaning" of the consumer's taste buds. Slowly, the consumer has
forgotten the real taste of beef! One of our customers,
Bonnie from Nashville, TN, writes:
"I must tell you that last night I had one
of your steaks and it was soooooooo good, like steak tasted way
back, like 20 years ago!" Air
circulation is essential in managing dry aging and is perhaps the
biggest reason why dry-aged beef costs substantially more since the
resultant evaporation causes significant shrinkage in the carcass
(approx. 18%). Less net beef coupled with the extra time, storage,
refrigerator space, and labor associated with the dry-aging process
explains why dry-aged beef usually costs about 25% more than
wet-aged beef. Though rare in today's mass corporate produced and
profit driven markets, dry-aged beef is still in demand by customers
who know its unsurpassed quality!
