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Dry Aging

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1600 S. Monroe Street
Baltimore, MD  21230
Ph: (410) 962-5530    Fax: (410) 962-5534
    Dry Aged Beef
How does it make beef taste better?

These days, it's all about speed. Mass-produced beef is
In all that hurry, the true, rich taste is left behind. At
Roseda, we hang our beef in a refrigerated cooler
immediately after harvest for a period of 14 to 21

We keep the humidity low, so moisture from the beef
gradually evaporates, leaving a greater concentration
of rich, beefy flavor. Natural enzymes also break down
the more fibrous tissues, tenderizing the meat. The
dry aging process takes longer and costs more. That's
why most grocery stores – and even many
restaurants – offer little, if any, dry-aged beef. But
those who appreciate tender, rich-tasting beef know
that dry aging is worth
the wait.
Carefully Bred, Naturally Fed.