Wet Aged 3-5 Weeks
When our beef is processed, the parts (AKA primals) are vacuum sealed and let to age for 3-5 weeks in the cooler. This helps develop tenderness and flavor naturally. Then, it's butchered into cuts and frozen. Compared to dry aged beef, wet aged meat has a bolder flavor, softer texture, and lower histamine levels.
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Be A Changemaker
Support Regenerative Farming
3752 106th Street NE,
Bismarck, ND 58503
| 701.805.8870
