What is Wet and Dry-Aging?
All Snake River Farms products are aged to maximize the flavor and texture of our beef. We employ two different methods:
A technique where our subprimal cuts of beef are vacuum-sealed and allowed to rest in temperature controlled refrigeration for a minimum of 21 days. Natural enzymes tenderize the beef and allow deeper flavors to develop. We then butcher our cuts in-house and flash freeze at peak freshness.
A unique process where beef subprimals are placed in a carefully controlled environment in order to intensify their natural flavor and make them even more tender. All our products are dry-aged a minimum of 30 days.
For more information on SRF Dry-Aged products: