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About Our Aged Beef

What is the dry-aging process?

Dry-age that has been hung or has been placed on racks at temperatures just above freezing point for a period of a few days or for up to several weeks. After the animal is slaughtered and cleaned, either the entire half of the carcass will be hung, or the main sections, sometimes known as primal cuts, which include; New York strip loins, ribeyes and sirloin, will be placed on stainless steel racks and kept at a temperature which is just above freezing point. At Mr. Pearson's, all of our dry aged beef is aged for 20 days.

What does the dry-aging process do to the meat?

The dry-aging process changes the belief in 2 ways. Firstly, moisture evaporates from the muscle. This creates a greater concentration of the beef flavor and secondly the beef’s natural enzymes break down the connective tissues in the muscle which leads to a more tender texture of the beef. This dry-aging process also promotes growth of certain fungal species on the external surface of the meat. This doesn't cause the brief to spoil. This actually forms and external crust on the meats surface, which is trimmed off before the section is cut into steaks size portions. The dry-aging process generally increases the cost of the beef due to the fact that the beef will shrink up to about 20% through loss of moisture.

What is the overall effect of beef that has been dry aged?

When beef is dry-aged the overall effect is that you get a much more tender, succulent and tasty product. The colors are richer and the beef is easier to digest.


About Our Wet aged Beef

Wet-aged beef is beef that has typically been aged in a vacuum-sealed bag to retain its moisture. Wet-aged beef is the dominant mode of aging beef in the United States today. Well aging is popular because it takes less time to age the beef (typically only a few days) and non of the weight is lost in the process. In contrast, dry-aging can take from 15-to 28 days and can see up to a 3rd of the way lost as moisture.