Dry Aged Beef
Monday, May 11, 2009
The dry aging process occurs when beef is refrigerated in a temperature controlled cooler for a specific amount of days. The Vrola Meat Company offers a state of the art Dry Aging Room that ages our beef between 7-28 days. During this process, the beef loses moisture and also breaks down muscle tissue. Thus, the end result is a very tender piece of beef with a meaty flavor.
This item is used in many fine dining restaurants as well as upscale butcher shops. The Vrola Meat Company dry ages high grades of both short loins and strip loins and will custom cut any of these items to fit your specific needs.
If you are interesting in hearing more about this product and what cuts are available, email or call us at 732-525-2255
Thank you!
Kristina
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