What is dry aging?
And how does it make beef taste better?

These days, it's all about speed. Mass-produced beef is rushed to grocery stores within 2-4 days of harvest. And 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 days. 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.