First, naturally-present enzymes in the beef break down some of the collagen, which holds muscle fibers together and causes steaks to toughen while cooking. This will greatly improve the tenderness of the beef and give you a different mouthfeel ！
Due to water evaporation, beef loses its weight during the aging process. The flavor will be much more concentrated and intense, resulting a richer, beefier flavor with a minerally, slightly funky scent. The longer the beef is allowed to dry-age, the more water it loses and the more intense the flavor will be !
Meyer Natural dry-aged Angus is premium-quality beef that is graded USDA Prime and we have 30 days, 45 days and 60 days for your selection. If you love steak, you should try dry aged steak.