Our animals are athletes. They spend their entire lives roaming our lush pastures and eating sweet grasses, as nature intended. Because our cattle’s muscles see a lot of activity, we recommend aging our grassfed steaks to allow enzymes and microbes to break down the tissues to make the meat more tender and flavorful.
The wet aging process is as simple as keeping the vacuum-sealed steak in your refrigerator for 21 or more days. Aged grassfed steaks are also available for purchase in our online store.
Check out our new how-to video where Chef Reid demonstrates how to prepare our aged grassfed steaks without overcooking and losing all of the delicious flavor.