Dry Aging is a specialized technique that involves exposing our beef to oxygen in a highly controlled refrigerated environment for 14 to 21 days. This process enhances the flavor and tenderness of the cut, giving you a delicious taste experience. For this to happen, it is crucial to have proper temperature and moisture control.

How Does Dry-Aging Work? The key to the process is to hang each piece of meat so that air can reach every surface. Once the natural aging process begins, the beef dehydrates, and the flavor is enhanced. The more water that is removed, the more enhanced the flavor becomes.Looking for a more in-depth explanation? The balance between airflow, temperature, and humidity allows processes such as oxidation and enzymatic breakdown to be activated. These naturally occurring processes change the taste and texture of the meat, making it more tender and flavorful.

Dry-Aged Steak vs. Regular: A Dry-Aged steak is more tender and has richer flavor than unaged, regular steak. A fresh steak’s connective tissue and muscle fibers are intact and tough. The dry-aging process breaks down those connective tissues, which results in more tender meat. This process also removes moisture from the steak, which helps enhance its flavor.

Is Dry-Aged Beef Worth It? You need to understand that not all aged beef is created equal. A lot depends on the type of cut and the length of aging. Generally, aging beef makes it tender and richer in flavor. For sure, dry-aged beef is not overrated. If you consider yourself a steak lover, you need to try our high-grade aged steak and ask yourself if it’s worth it.

Here at Roseda, we age the entire animal – not just our primal cuts. Every product that we produce – from our finest steaks to our steakburgers and ground beef – has the same rich, beefy flavor that we believe gives our product the taste that sets us apart from the rest!

Not sure about it? “Just Taste Our Story”