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Dry-Aging? What is that? PDF Print E-mail
Written by Kaina Cockett   
Tuesday, 10 April 2007

Aging beef allows it to tenderize through natural processes, the longer the aging the more tender it becomes. Sun Prairie Natural Beef is dry-aged – hung as sides, free standing, in a controlled, refrigerated environment for a minimum of 14 days. This is contrary to the now industry standard 5-day ‘wet-aging’ process where the sides of beef sit wrapped in plastic bags, often transported via truck from slaughterhouse to butchering facility.

Last Updated ( Monday, 18 June 2007 )
 
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