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Frequently asked questions
The duration of aging significantly varies based on several factors such as the size and type of primal cut, as well as the grade. For Dry-Age, the aging process is influenced by factors like humidity, moisture, and light. Wet-age typically involves aging for 4-6 weeks, while Dry-Age can extend from 4-8 weeks.
The aging of beef is a crucial process that enhances the tenderness and flavor of even the finest cuts. Dry Aging involves subjecting prime cuts to controlled coolers with regulated temperature, moisture, and light conditions, resulting in the formation of an outer crust. Careful removal of this crust reveals meat with a unique flavor and tenderness characteristic of the dry-aging process.
On the other hand, Wet Aging entails placing meat inside vacuum-sealed bags, preventing exposure to air and inhibiting moisture evaporation. Enzymes work to break down the complex proteins from the inside out, yielding meat with a distinct flavor and tenderness exclusive to the wet-aging method.
You can access nutritional information for each product by clicking on the Nutritional Information tab located beneath the product listings on the respective product page.
Wagyu represents a distinct cattle breed, frequently showcasing higher marbling compared to USDA Prime beef. The grading of Wagyu is determined using the Beef Marble Score (BMS).
USDA Prime comprises the top 1-3% of all beef produced in the United States, characterized by the highest level of marbling or intramuscular fat. Following this, USDA Choice represents the next highest grade, containing a substantial amount of intramuscular fat, albeit less than USDA Prime.
When stored at a consistently freezing temperature, our steaks and roasts can remain viable in the freezer for a duration of 12 to 18 months.
Reheating steak requires careful handling. One method is using an air fryer, while another involves preserving the natural juices from the initial meal. Refrigerate your leftover steak in these juices, then warm the au jus in a saucepan and add the steak. Heat until just warm to avoid overcooking and to reintroduce flavor to your reheated steak.
Indulge in a second round with these helpful suggestions for securely storing leftovers:
Ensure the freshness and flavor of leftovers by placing them in airtight storage containers or wrapping them in aluminum foil to keep bacteria at bay. For roasts, turkeys, and ham, slice them into smaller portions and distribute them into containers. Rapidly cool foods by refrigerating or freezing within 2 hours. Leftovers should be consumed within 3 to 4 days or can be frozen for up to 3 to 4 months. Upon thawing frozen leftovers in the refrigerator or microwave, they should be consumed within 3 to 4 days.