What is aging beef?

We may not have Rocky punching the meat like the movies but we've got something even better - our beef undergoes a gentle "aging" process that leaves it tender, flavorful, and simply unbeatable! Get ready to taste the knockout difference with each bite - no boxing gloves required!

What’s the science?

1. Flavor Intensification: Moisture evaporates, concentrating the beef's natural flavors for a rich and nutty taste.

2. Proteolysis: Enzymes naturally present in the meat start breaking down proteins into smaller products, contributing to the complex and desirable flavors that are characteristic of well-aged beef.

3. Lipolysis: Fats in the beef undergo enzymatic breakdown, releasing various fatty acids. These play a crucial role in enhancing the overall flavor profile of the aged beef.