The Butcher Block: The Dry Aged Difference

Dedication That Leads To Distinction

We are deeply passionate about the art of dry-aging. While dry-aging is rare in the industry due to the time and cost involved, including a 4% weight loss from shrinkage, we believe the superior flavor and texture it imparts are well worth the investment.

Dry-aging is especially uncommon across all cuts, and finding dry-aged ground is even rarer. Many think you can't tell the difference in ground, but we disagree. That’s why we dry-age every cut of our carcasses for at least 14 days.

The process of dry-aging results in more tender cuts and brings out the true depth of flavors in the meat.

How and Why Dry-Aging Works

Curious about the magic behind dry-aging?  

Let us explain: During the aging process, natural enzymes break down muscle proteins into amino acids and peptides, intensifying the meat's savory taste. Additionally, specific molds and bacteria that develop on the meat’s surface break down fats and proteins, creating new flavor compounds. Controlled oxidation of the fat adds nutty, buttery notes to the meat. 

Most of these benefits are achieved within seven to ten days, but we extend our dry-aging to 14 days for optimal results. Initially, the carcass go into rigor mortis, a process that stiffens the meat for a few hours to one or two days, making it least tender when cooked during this period. However, as the meat relaxes post-rigor, the muscle undergoes changes that gradually improve tenderness, while chemical breakdowns in the muscle and fat result in more intense flavor and aroma.

Experience the difference with our meticulously dry-aged bison and beef, and taste the dedication we put into every cut.