Dry aged 28 days minimum.
Our normal dry aging time is 21 days. While 21 days produces a delicious, tender product, the additional week of hanging time of the special reserve beef produces a meat which is infused with an incredible sweet, rich aroma and a tenderness beyond compare.
These wonderful attributes come at a price however.
We do charge slightly more per pound on the hanging weight than our regular beef, and there is an additional $100 per carcass to cover the extended aging time.
Another side effect of the additional aging time is a higher loss of weight through evaporation and drying. The rich aroma and tenderness is a result of the concentration of flavors and cellular breakdown occurring over the longer hanging period.
Parts of the carcass develop a leather-like consistency which must be trimmed. This means that there is a lower total yield (5-10 % less on average) of finished meat from the carcass.
Once you have smelled and tasted this meat however, we think you will agree it is well worth it. Beef like this takes time to make and every bite should be savored! You will be hard pressed to find this kind of beef offered anywhere else!