What is dry aged beef?
Much like fine wine and cheese, the flavor of beef deepens when it is aged. Niman Ranch dry aged beef is held in a temperature and humidity controlled environment at our meat cutting facility for a minimum of 21 days. During this time the beef shrinks and condenses, and acquires a deeper, rich flavor that many of our customers swear by. Niman Ranch sells dry aged Ribeye, Cowboy and New York steaks, as they have the necessary marbling and layer of fat to achieve greatness through this process. We also sell dry aged roasts that are perfect for larger gatherings. At the end of the aging period, the outer layer of the meat is trimmed to reveal a concentrated and tender piece of meat. Because of the moisture loss and the trimming, the beef can lose up to half of its weight, making it more expensive per pound than its counterparts that have not been dry aged.
