Banner slide

Blog

Age Matters: Why We Age our Meat

August 25, 2017 | Main Entree

main-entree-icon

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!

eat-together

Latest from the Blog

5 Ways to Prepare Ribs

It’s that time of year for sweet, sticky, savory and overall tasty ribs! We’ve got five ways to prepare baby back pork ribs for you, depending on how much time you really want to spend slaving away on these yummy delights and what equipment you have available. Let’s get to it!   The Easy Dry […]

Read More

Cooking with a Kick: Recipes with Alcohol

Beer, wine and spirits can be great accompaniments to a dish, but how often are you cooking with them? When used correctly, alcohol can bring out the flavor and aromas of your food. It can be used in marinades, though it does not tenderize, or sauces to enhance taste and smell. When choosing an alcohol […]

Read More
Go to the Blog
Be notified of our exclusive offers by entering your email below.