A Cut above the rest
We start by selecting the top end of our Angus Cross herd to be processed through our premium program at a USDA Inspected Facility. We dry age our beef instead of wet aging. We age our beef 2-3 weeks in a cooler at a constant 32 degrees Fahrenheit. The meat loses a small amount of moisture, concentrating flavor in the cut. During this process, the beef's enzymes break down the muscle fibers, tenderizing the meat. As a result, our product has a wonderful, rich, natural taste.
How We Dry Age
From day one to the perfect dry-aged steak, it all happens right here at Mclean Beef.
Testimonial
List of benefits of dry-aged beef, focusing on taste, quality, and health advantages.