Our Dry-aged beef starts with the finest USDA Prime Angus Beef available. It is then placed in a meticulously controlled environment to dry for up to 6 weeks. This process changes beef by two means. Firstly, moisture is evaporated from the muscle, which creates a greater concentration of beef flavor and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.