High Functionality With A Modern Design
- DRY AGER DX 500 Premium
Maximum flexibility: The standard floor grate, including the stainless steel hangers of the DX 500 Premium and the optionally available push-in sockets allow up to 20 kg of meat to mature in the appliance at one time. An invoice which incidentally goes up: When fully loaded the device is paid in the trade after only 4 dry aging sessions.
Our meat maturing cabinet adapts perfectly to your needs here are some examples of the possible loading: 4 quarter backs on 1 floor rack and 1 sliding shelf or 2 half backs on 2 hangers. Also, sausage & amp Ham can be matured with the appropriate accessories. See the Shop.
- DRY AGER DX 1000 Premium
Maximum flexibility: The serially produced stainless steel suspension gear of the DX 1000 Premium and the optionally available half& normal shelves make it possible to age up to 100 kg of meat simultaneously. A win-win situation: in the retail industry, when loaded to its maximum capacity, after using the device just twice, the fridge is payed.
Our meat maturing fridge perfectly adapts to your needs. Here, you will find a few examples of loading possibilities for the device: 2-3 whole beef saddles on 2 hangers, 2 whole beef saddles and up to 3 halved ones on 2-3 hangers , 2 whole beef saddles and up to 50 kg of meat cuts hung by 1 hanger, and 5 half-shelves or just meat cuts and up to 100 kg on 5 whole shelves. You can even age sausage or ham, with the proper gear. Read more in the Shop.
Prime Meat At Eataly Usa
Our butchers source all of our prime meat from clean, sustainable farms and ranches where the animals graze daily in open pastures and are humanely handled. We believe that the health of both the animals and the land on which they are raised has a direct impact on the quality and flavor of the meat once it reaches your table, so our meat will never ever have contact with antibiotics, added hormones, or growth-promoting drugs.
Best A5 Wagyu Beef For Sale Online
Originating from Japan, Wagyu beef is considered by many to be the best beef in the world. Like Kobi Beef, the luxurious taste and tenderness of highly-marbled Wagyu beef has the makings of a truly unrivaled eating experience, which is precisely why its found its way into the kitchens of gourmet cooks and fine restaurants across the United States. However, not all Wagyu beef is the same, as divergent cattle-farming techniques and country of origin vary in presentation and flavor profile.
If youre looking to buy the best prime gourmet beef online, our diverse Wagyu beef options are a succulent must-have. From Grass-Fed Tajima Wagyu beef to Australian Wagyu Beef for sale, we offer a vast selection of premium options ready to be delivered to your door.
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Premium Dry Aged Beef
Dry-ageing is a process of ageing or ‘hanging meat and takes place in a temperature and humidity controlled room. A controlled process and environment such as this allows the natural enzymes in the meat to go to work. This makes the meat more tender and concentrates the natural flavour of beef.
Vic’s Meat has always been a market leader in this field, introducing the technique of Dry Aged Beef to its Sydney based customers back in 1996, when it was practically unheard of. Twenty four years later we are still proud to be supplying Dry Aged Beef to you.
Our advanced dry-ageing program means that at any given time we have roughly 11 tonne of product developing age and flavour in our custom built dry age rooms. Our program is not however limited to beef. This ageing process can, and is applied to various proteins including Free Range Australian Lamb and our Rare Breed Berkshire Pork. Although, we must admit, the greatest example of dry-ageing is seen on the finest Angus Beef this country has to offer as well as our incredible Premium Grass Fed/ Finished Beef.
The steaks we have on offer are the cream of the crop. Every piece has been hand-selected, aged for a minimum of 28 days, and cut to the same level of precision required by some of the worlds best Chef’s.
Why Only Ribeye Porterhouse Or Ny Strips
Like I mentioned you can pretty much only age whole primals. There is no way to effectively dry age individual steaks. The best primals for dry aging are the rib which is where you get the ribeye and the strip loin where you get the NY strip and Porterhouse. Occasionally you will see dry aged filet mignon but the lack of fat in those prevents them from really developing the dry aged flavors.
Also those are the cuts that are generally sold bone-in. The bones provide some great protection for the dry aging process and the meat near the bones is generally some of the funkiest flavor. And cuts like sirloin, chuck, round, etc. arent good enough to start with to really benefit from dry aging.
There is a lot more I could say about dry aging but this gives you enough information to make a good decision on where to buy dry aged beef. Stick with a reputable retailer, get a good dry aged ribeye, and enjoy the differences between a dry aged steak and a standard steak. And is dry aged beef too rich for your blood? Check out our guide on where to by prime steaks.
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Usda Prime Dry Aged Steak Bundle
New this year, we wanted to give you the opportunity to stock up on some of the best beef possible USDA Prime Dry Aged Beef! When you purchase this bundle, you will get all of the steaks from a 21+ day dry aged USDA Prime Short Loin. We think youll love the incredibly rich flavor and tenderness of these steaks. This bundle is priced at $285, and only 15 of these bundles are available, so order quickly!
This bundle includes all of the steaks from a short loin, quantities and thickness will vary about, but this is approximately what you can expect:
- 3 porterhouse steaks.
- 5 t-bone steaks.
- 1 club steak.
In addition, were happy to offer an optional add-on seasoning package for you to use to season beef chicken a discount over normal retail pricing. Note there is a limit of one seasoning add on per bundle order. The seasoning optional add-ons package includes:
SEASONING ADD ON
There are important terms and conditions to know about buying a package through our Winter Bundle Sale. Please read these before buying:
Cant I Just Dry Age My Own Beef At Home
With the prices of dry aged beef you might think it best to just do it yourself. There are definitely some ways you can dry aged beef at home and I will definitely give it a shot sometime. SeriousEats.com has a great article on dry aging beef at home and Jess Pryles wrote up a great tutorial as well. Follow those methods and you will have some great dry aged steak.
But you do need a dedicated fridge. And you need to be able to find they right cuts to age. The primal you get needs to have as much of a fat cap on it as possible and there are specific ways to cut the primals to maximize the yield. Since the outside of the primal dries up and needs to be trimmed you want as much extra stuff on the primal. A strip loin from Costco will be your best bet. But if you want a ribeye? You will have to get really friendly with your butcher and get a 107 or a 109A rib roast. The 109 Export is what is normally sold and that has had the fat cap mostly removed. The result is a dried out spinalis muscle which is such a waste.
So you can definitely dry age your own steaks but it does take a bit of work and you will need to find a good source for your beef.
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We’re Steaklovers Like You
SteakAger was founded for a simple reason: an amazing dry-aged steak should be accessible. And fun. Tired of shelling out the big bucks for a once-a-year, steak-worthy occasion, we took the bull by the horns and designed an easy and affordable way to enjoy delicious, dry-aged steaks at home, whenever we want. Had a great Tuesday? A bunch of buddies are over for a socially distanced BBQ and some football? Steaks on your grill will never be any better.
California Reserve Dry Aged Bone
This is the big brother of the Rib Eye Steak. The only difference between the two is the presence of the bone otherwise, its the same steak. Though all bone-in rib steaks will, clearly, have a bone , the size of the bone fluctuates. The Rib steak cut from the loin end of the rib will have a bone length of about 6 to 8 inches, while the steak cut from the chuck end will have a much shorter bone, maybe only 3 to 4 inches long. If youve ever seen what is called the cowboy steak, it is cut from the loin end so that the bone is long enough to be exposed on one end while still having a good-sized section attached to the steak.
The question that I field the most when it comes to this cut is whether or not the bone will add flavor to the steak. General opinion is split 50/50 on this question, but I count myself among those who believe that no additional flavor is imparted. My personal opinion is that the only time the bone will impart flavor into the attached meat is when the meat is braised. By simmering the meat in liquid, there will be an interaction of the bone essence with said liquid, which will then ultimately become the accompanying sauce. A steak on the grill will not replicate that co-mingling because there is simply no transfer medium.
USDA PRIME: these Bone-in Ribsteaks are graded USDA Prime, the top tier of quality in the US.
DRY AGED: Before these were processed into steaks, these Ribsteaks were Dry Aged for 30-35days.
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Where To Buy Dry Aged Beef
Steaks are great. Beef in general is great. But do you want to take a great steak and make it outstanding? That is where dry aged beef comes in.
I will get into a bit more detail in a bit but if you just want the short explanation and want to know where to buy dry aged beef here you go:
Dry aged beef is beef that has been stored in a temperature and humidity controlled environment that allows the natural enzymes in the beef to change the texture and flavor of the beef. There is more to it than that but that is the simple explanation.
You can dry age your own beef at home but here are 4 great sources to buy dry aged beef. They are all different and have their strengths and weaknesses but if you just want to buy some dry aged beef:
Disclosure: This post is monetized with affiliate links. If you buy something through them I earn a commission which helps support this site and lets me buy more meat so I can write about it.
OK, the introductions are out of the way. Still reading? Great, lets dig into dry aged beef a bit more.
Crowd Cow Dry Aged Steaks
Crowd Cow does offer some dry aged beef from various farms. At the time of this writing they have some different dry aged cuts from Hutterian Farms in Eastern Washington but I have seen other farms offer dry aged beef on Crowd Cow from time to time.
Since their beef comes from a number of different farms I would assume they will all age them differently and for different lengths of time. I have been very please with all the steaks I have received from Crowd Cow so I would add them to your list if you want to try steaks from a number of different sources.
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Make An Impression This Holiday Season With Butter Aged Steaks
During our unique butter-aging process, we completely cover the beef in our signature cold-smoked butter for 40+ days, which brings out complex flavors you won’t find anywhere else. Abundant marbling, combined with our unique butter-aging process gives our “dry-aged” ribeyes an incredibly robust flavor. It’s an absolute must-try for any beef enthusiast.
Lafrieda Dry Aged Steaks
Pat LaFrieda is a legend when it comes to dry aged beef. They supply beef to a ton of restaurants primarily in the Northeast and have one of the largest in house aging operations you will see. At any given moment they have over half a million bucks worth of beef dry aging.
LaFrieda offers 30, 50, and 70 day aged steaks and are known for their ribeyes. You can also find NY strips, porterhouses, and rib roasts as well. They offer shipping ranging from free to $19.99 depending on where you live and their prices are right in line with Snake River Farms.
Pat LaFrieda also put out a great book about Meat that you should check out.
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Usda Prime Dry Aged Beef
We are so sure that you’ll love our steaks, that we are willing to give you a $95 Value FREE on your first order of $129+
Use Promo Code: FREEGIFTSand get FREE Shipping plus 12 Steak Burgers. This offer is valid while supplies last and expires Sunday at midnight . With over 3,000 positive reviews and counting, check out what other’s have to say about our steaks:
If you’re looking for the very best steaks on the market, then you’ve come to the right place.
Iron Chef Marc Forgione hosted 120 guests at a steak tasting event in Manhattan NY pitting 8 of the leading online steak retailers against each other to win the Peoples Choice Award and Chicago Steak Company won the contest, making our steaks the most popular in taste and quality!
top 2% of beef worldwide
Advanced Grilling: 200+ Day Dry
- Level of Difficulty:Easy
- 2pound 3 ouncesdry-aged beef rib on the bone, at room temperature
- Fleur de Sel or sea salt
Prepare your embers. Suspend a grill approximately 4 inches above the embers.
Holding the steak by the bone, brush it across the grill rack 3 or 4 times to baste the grill.
Place the steak on the grill and immediately season well.
Leave for 1 minute and rotate 60 degrees, adjusting the height of the grill or the embers as necessary to ensure that the steak is only being licked by flames.
Repeat the rotation 5 times until the surface is caramelised to a rich mahogany.
When ready, turn the steak and season again.
Repeat the rotation and adjustment process .
Remove the steak from the grill and allow to rest in a warm place for 5 minutes.
With a sharp knife, remove the bone, trim the sinew line on the inside of the rib and carve into ¼ inch slices. Serve immediately.
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Ive Taken To Dry Ageing My Own Beef To Achieve Even Better Flavour
28 day dry aged rib roast
I have fond memories of barbecue season long ago at university in Sacramento California. My roommates and I used to have a butcher up the road who dry aged all of his beef cuts for at least a month. We had some amazing barbecues during that time.
Nowadays its difficult to find a butcher in the US. Almost all the meat is sold through supermarkets a trend that unfortunately appears to be happening here in the UK too.
The meat is slaughtered and sent to the supermarket as quickly as possible and ageing to perfection is out of the question.
The rib roast before ageing as I purchased in from the supermarket
Some good butchers still dry age their beef for a good few weeks but such service is hard to find.
So with that in mind, Ive taken to purchasing meat and ageing it myself.
The end product is amazing. Even good butcher meat can usually do with another couple of weeks of ageing.
So then, before you start, Id like to warn you Im not an expert at dry ageing. I do a good job of it but my fridge is probably not the place health and safety would approve of. So if you get ill or die, dont blame me.
Ive aged beef many times and have never had a problems. Even the one time when a little blue mould grew at the bottom, I cut it off and served it right up. Perfect!
Porter Road Dry Aged Beef
UPDATE For a limited time Porter Road is offering a 70 Day Dry Aged NY Strip:
Most Porter Road beef is dry aged for 14 days but this special NY strip is aged for 70 days so you will get some great, funky flavors and incredible tenderness. These steaks are about a pound each and go for $55 which is a solid price for a piece of meat of this quality. I dont know how long these will be around so order yours now while they still have some in stock: Porter Road 70 Day Dry Aged NY Strip
Porter Road approaches their dry aging a bit differently than Snake River or some of the other places I will mention. Rather than aging the primals they age the whole carcass. They also only age their meat for 14 days. You do get some of the texture differences you would normally see with dry aged beef but you wont have any of the funky flavors a lot of dry aged steak lovers crave. That doesnt mean Porter Road steaks arent good. They are excellent. A few months ago I compared 4 different bone in ribeyes and theirs came out on top.
Give the dry aged beef from Porter Road a try and use code MEATLOVER to save $15 on orders over $100 and get free shipping .
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