How long is the meat product aged?
Meat can be aged for as long as 42 days. To maximize flavor, shelf life and final product yields, all Metropolitan’s meat products are aged for a minimum of 21 days. Why is dry age meat products more expensive? Dry aged meat is more expensive because of the special storage requirements, the additional production requirements and the final products lower yields. The process requires a specially constructed room that must be monitored 24 hours a day,7 days a week. Boning and trimming each piece of meat is very time consuming and labor intensive. During the drying process, each piece of meat loses between 15%-20% of its original weight. Combining this loss with the additional yeild loss from bone in, fat covered primals, dramatically affects final product yields. Are there any special handling requirements for dry age products? Dry aged product needs to be treated differently than other cuts of meat. The natural enzymes and bacteria present in the meat have become more active during the a
