Beef Aging

Once you have had a fine aged steak, you know it is more tender and flavorful than anything you would typically find in the grocery store. This is all due to the aging process. Aging meat allows natural enzymes to break down the hard tissue and allows water to gently evaporate away, adding tenderness to the meat.

Frontier Meats allows the meat to age in a refrigerated unit for 28 days. Then we vacuum seal each steak or burger using a Cryovac based process which is the standard of the industry.

Frontier Meats uses the wet aging process in preparing the meat. Wet aging is generally left for the finer, more expensive cuts of meat. When you savor a tender cut from Frontier Meats, you will have experienced the finest in quality aged meat.

There are other methods of aging beef such as the dry method. Dry aged beef is generally hung in humidity controlled coolers, under certain conditions for a specific time period. Over time the meat forms an inedible crust which is later removed. Dry aging was and still is a proven process but it does not offer the flexibility of the newer wet aging method.

When you buy a Frontier Meats product, you are guaranteed to experience a superior entree bursting with flavor and exceeding the expectation of any discerning meat connoisseur.