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Age Matters: Why We Age our Meat

August 25, 2017 | Main Entree

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Fresh or aged meat, which is better? In this video, Meat Specialist, Bill Howell, explains our 21-28 day process of wet aging our meat before sending it out to customers. He also explains how breaking down the muscle tissue in the meat using its own enzymes leads to a much more tender and flavorful steak on your plate. Try any of our aged steaks and let us know what you think!

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