We are known for our aged steaks
Wet vs. Dry Aging
Our dedication to quality begins at the ranch and ends only when our customers’ guests are satisfied with the dining experience they receive.
From USDA Prime and Certified Angus Beef® to USDA Choice, USDA Select, and Wagyu steaks, our cuts are wet-aged for 21–35 days to enhance tenderness and flavor. Upon request, we offer dry aging. It is this attention to detail and the extra care we take that distinguishes an “okay” piece of meat from a truly exceptional steak.
Aging occurs in two different processes, wet aging and dry aging, each with its own list of benefits. Wet aging is the process that allows natural breakdown in muscle to occur, increasing tenderness. Vacuum sealed whole muscles are held under refrigeration to allow naturally occurring enzymes the time to break down muscle structures which in turn enhances the eating experience.
Wet aging is the single most important thing we can do to ensure tenderness, it’s what sets foodservice beef apart from retail beef. All meat has naturally occurred enzymes that work during the conversion of muscle of meat to break down the structures that hold muscles rigid, making things more tender. 21 days of wet aging lets this enzyme work most efficiently, although there are some added benefits to aging for longer than 21 days, the improvement in tenderness becomes incrementally less.
Dry aging on the other hand has the same benefit to tenderness, but the main draw is flavor profile. First, by removing the water due to drying, the beef flavor becomes concentrated. Second, the product is held without a package and in an open-air environment, and the microflora that grows during the process can impart unique flavors like buttery or nutty profiles. This process is similar to growing molds on blue cheese. This results in a concentrated beef flavor throughout the muscle and butter or nut-like flavor notes.
A study was conducted at the University of Idaho to unlock the “secret” behind what makes dry aging so delicious. What was discovered is a remarkable level of a mold species called “Debaryomyces Udenii,” which is a close cousin to a yeast used in fermentation, beer production, and cheese aging.
Let us prepare your own custom dry age program: you choose the cut, you choose the age, you choose the schedule.
*Check with your location to find out offerings.
DRY AGING FAQS
What does “dry age” mean?
Dry aging is a time-honored technique in which unwrapped cuts of meat are stored in a specially constructed room where all aspects of the environment are strictly regulated, specifically temperature, humidity, air circulation and bacteria levels.
How long is the process?
This varies widely, meat can be aged for many weeks to maximize flavor, shelf life, and final product yields. We age for a minimum of 21 days.
Why are dry aged meat products more expensive?
Dry aged meat is more expensive because of the special storage requirements, the additional production requirements, and the lower yield coming from the final product. The process requires a specially constructed room that must be computer-monitored 24 hours a day, 7 days a week.
Boning and trimming each piece of meat is time consuming and labor intensive. During the drying process, each piece of meat loses between 15%-20% of its original weight. Combining this loss with the additional yield loss from bone-in, fat-covered primals dramatically affects the final production yields.
What happens during the dry aging process?
By carefully controlling the environment, natural enzymes “break down” the meat, without it spoiling. The cell structure in the meat starts to break down and the meat becomes more tender. The flavor of the meat also matures, becoming richer and more intense. One of the keys to the dry age process is controlling the naturally occurring bacteria levels on the surface of the meat. At Buckhead, we use several processes backed by research.
Our locations use methods such as black lights, ozoneators, and other methods to kill the surface bacteria (harmful pathogens) on the meat. Another key to the process is the humidity level in the dry age room. The humidity must be maintained between 70% and 75%. This low level of humidity “dries” the outside of the meat and reduces the level of moisture in the meat. The development of the unique dry aged flavor is twofold: growth of safe mold strains (like “Debaryomyces Udenii”) as well as the loss of moisture during the process combine to impart buttery or nutty notes and a concentrated beef flavor.
When can I order the product?
Anytime! Product is dry-aged specific to our customer’s needs and cut to order for scheduled deliveries. Let us create a customized dry aged program for you—you choose the cut of meat, you choose the time of aging, you choose the schedule of drying. Talk to your Sales Consultant for more details.