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BEEF
Our beef is 40+ days aged and grass-fed. Both can impact the flavor, tenderness, and nutritional profile of beef in different ways.
Wet aging refers to the process of storing beef in vacuum-sealed bags for a period of time, 40+ days in our case, to allow natural enzymes to break down the muscle fibers and improve tenderness. This process can help to enhance the flavor and texture of the beef, as well as increase its moisture content.
Grass-fed beef comes from cattle that have been raised on a diet of grass and forage, rather than grains. This type of beef is generally leaner than conventionally-raised beef and contains higher levels of beneficial nutrients such as omega-3 fatty acids, conjugated linoleic acid (CLA), and antioxidants.
Compared to conventionally-raised beef, grass-fed beef has been found to have lower levels of total fat, saturated fat, and cholesterol, while also being higher in protein and certain vitamins and minerals.
In terms of flavor and texture, grass-fed beef can be slightly different from conventionally-raised beef due to the different diets of the animals. Some people prefer the slightly gamier flavor of grass-fed beef, while others prefer the milder taste of conventionally-raised beef.
Overall, wet aging and grass-fed beef can both be beneficial options for those looking for high-quality beef with enhanced flavor and nutritional value. However, it's important to note that these options may be more expensive than conventionally-raised beef, and may not be available at all grocery stores.
