HERE’S THE BEEF
Custom cuts delivered to your door.
Stores prepare meat to sell fresh, not for dry aging.
Most of the good fat that is so prized for dry aging is removed exposing most of the meat. Store butchers cut meat for better presentation under plastic in Styrofoam trays. Most of these cuts are too small, over-processed and no longer ideal for dry aging.
By working directly with smaller, family-run producers, we can customize and procure high-quality beef that is ideal for Dry Aging at Home From grassy pastures to your door, specialized cuts just for you. Cuts with ample fat caps and huge bone-in slabs that are rarely available in this quality anywhere. By avoiding super-large industrial producers, we have been able to establish our artisan supply infrastructure at reasonable costs and ideal variety of the best for dry aging.
Most of the good fat that is so prized for dry aging is removed exposing most of the meat. Store butchers cut meat for better presentation under plastic in Styrofoam trays. Most of these cuts are too small, over-processed and no longer ideal for dry aging.
By working directly with smaller, family-run producers, we can customize and procure high-quality beef that is ideal for Dry Aging at Home From grassy pastures to your door, specialized cuts just for you. Cuts with ample fat caps and huge bone-in slabs that are rarely available in this quality anywhere. By avoiding super-large industrial producers, we have been able to establish our artisan supply infrastructure at reasonable costs and ideal variety of the best for dry aging.
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Premium Quality Grass Fed Beef
Available in variety of types ►USDA Choice ►USDA Prime ►Wagyu ►Argentinian Beef from the choicest primal sections that are ideal for dry aging and make the best tasting steaks. What beef cuts are available to order? Subprimal cuts of ►Ribeye ►Tomahawk Rack ►Short Loin ►Strip Loin from the choicest primal sections that are ideal for dry aging and make the best tasting steaks. |
What are subprimal cuts?
There are eight main cuts of beef known as “the primal cuts”. These cuts are chuck, rib, loin, round, flank, short plate, brisket and shank. Then, these primal cuts are divided into large sub-primal cuts, like the ones we offer direct to you. Most often, the large sub-primal cuts are shipped by packers or distributors to local supermarkets for final cutting for retail sale.
There are eight main cuts of beef known as “the primal cuts”. These cuts are chuck, rib, loin, round, flank, short plate, brisket and shank. Then, these primal cuts are divided into large sub-primal cuts, like the ones we offer direct to you. Most often, the large sub-primal cuts are shipped by packers or distributors to local supermarkets for final cutting for retail sale.
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These sub-primal cuts are cherished for dry aging because of their adequate size and fat cap to maximize taste and minimize shrinkage. Regretfully, the good sub-primal cuts usually go to restaurants and not available to the general public, until now. Dry Age Chef specifically offers the best sub-primal beef cuts to dry age. Not the less desirable, mass-produced beef you see in supermarkets and big box stores.
Our 100% Natural Black Angus beef is raised with no hormones, antibiotics and minimally processed. |
Each order is picked to best match your requirements, and because these are not industrially packed, weight may differ. |
Being kind to livestock pays off in better tasting beef and grass-fed cattle are less stressed and provide a healthier food. |