Our dry-aged ground beef is aged with the entire carcass in a controlled environment for minimum of 14 days to intensify its flavor and tenderize the meat.
 
The dry-aging process also causes the beef to lose some of its moisture, which results in a more concentrated and intense flavor. This flavor is a deeper and more complex taste than standard ground beef.
 
Overall, dry-aged ground beef is a premium product that is sought after by food enthusiasts who are looking for a more flavorful and tender beef experience. While it can be more expensive than standard ground beef, the added depth of flavor and tender texture make it a worthwhile investment for those who are passionate about high-quality meats.