Dry-aged Charolais beef

Whether you're new to the world of meat or a seasoned connoisseur – you may have some questions like, "what is dry-aged steak?"

Dry-aging is a craft tradition and is the process of exposing the meat to air so dehydration to further concentrate the meat’s flavor. The craft was replaced in the industrialized food industry for the expediency of wet-aging and getting meat to consumers quickly without the care or quality of flavor.

Meat lovers prefer lean dry-aged beef because of its remarkable tenderness and flavor. Dry-aged steaks have a more intense flavor, whereas wet-aged steaks simply lack the same depths of flavor.

Charolais dry-aged beef has exquisite flavor and tenderness that will showcase your culinary talents for your next meal. 

Source matter and the quality of the meat depend on the genetics of the cattle and how they are raised and finished. DeBruycker Charolais Meats is the first reputable source of dry-aged Charolais beef.