Starting with the best beef is just the beginning of a great steak. The secret to the final tenderness, flavor, and juiciness comes in the type of aging and the specifications utilized. Our dry and wet aging processes give you the choice, consistent, and delicious results you need for your customer.
The choice of wet or dry aging for your menu items can depend on critical judgments that we develop working with each of our clients:
Our dry aging facility can produce the best cuts of dry aged beef, according to your needs, which we deliver to your kitchen cut and packed.
Much of our beef is wet aged to produce great steaks with great flavor. We suggest that beef be wet aged following these guidelines:
Tenderloins - 10 to 17 Days
Ribeyes - 14 to 21 Days
Strips - 17 to 28 Days
All B/I Meats - 24 to 32 Days
The results are the best cut steak available to your customers.
Talk with us about how we can deliver steaks to your requirements—Dry or Wet Aged.
Dakota Packing, Inc. 4670 Arville Street, Las Vegas, NV 89103, email@example.com
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