Dry Aging: Less (H2O) is More

Dry aging (hanging carcass beef in a cool, climate controlled environment) has a long history but the modern beef industry has abandoned it in favor of a poor substitute deemed “wet aging” where all the excess fluids associated with a beef primal cut are supposedly captured with it in vacuum sealed plastic. Dry aging is […]

All Hat No Cattle

It takes a decent breeding herd, fertile land, fencing, drinking water delivery works , expertise (luck too) and most of all;  time ( 6-12 months more than grain-fed) to produce a quality true grass- fed beef. It’s not about just jockeying random maybe-grass-fed cattle between a convenient “sale barn”  and processor. Nor is it waylaying […]