THE BEST THINGS IN LIFE
GET BETTER WITH AGE
Premium Dry Aging
The Fatted Calf is striving to perfect our dry-aging system, giving our customers the finest cuts of beef possible. This process for enhancing flavor and tenderness is provided by only a small number of facilities and we find that the dry aging process is most effective when applied to sub-primal cuts aged for several weeks under controlled temperature, humidity and air flow.
We know that some cuts are, by nature, just not as tender and flavorful as others. With two chamber age-dryers, we can turn your ordinary steaks to extraordinary.
Why Dry Age Your Beef?
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T-Bone Steaks
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Boneless Ribeye Steaks
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Sirloin Steaks
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New York Strip Steaks
Beef is by far the most common meat to dry-age. While some facilities want to create funky, blue cheese flavors in the meat through the dry-aging process, we prefer to concentrate on simply intensifying the flavor and tenderness of your beef by increased evaporation, creating a beefier and slightly nutty flavor and aroma.
Exactly What Is Dry-Aging?
Dry aging beef is the process of hanging primal cuts of beef in a strictly controlled, open-air environment for several days to weeks, making the meat melt-in-your-mouth tender and deeply flavorful. The beef is laid on racks or hung in a special refrigerated cabinet with a constant temperature (usually 35°F to 38°F) and humidity (around 75% to 85%). Water slowly evaporates out of the muscle over 21 to 30+ days. Losing this water slightly shrinks the meat and concentrates the natural beef flavor. Meanwhile, naturally occurring enzymes inside the meat go to work and break down tough muscle fibers and connective tissues leaving your steaks cut with a fork tender. As the outer layer of the meat dries out, it forms a hard, dark crust. This dry barrier blocks harmful bacteria from spoiling the tender meat inside. Before the beef is cut into steaks and sold, the hard, dried-out outer crust is safely trimmed away, leaving the most flavorful buttery soft texture that standard fresh beef can't match.
PRICING
.25/pound/day
Average number of days is 14-30
You can choose.
PURCHASING
In addition to offering you, our customers dry-aged beef to your specifications, we proudly offer a select few stock items of dry- aged beef.
If you aren't sure about dry aging an entire primal cut of your own beef, we do have several cuts available by the pound. You can purchase one, give it a try, and decide if it is something you would want for your next custom processing.
Stocked Dry-aged Products
