02 Mar Dry Aging

Aged beef is a luxury. The traditional method of aging beef is to hang the “sides” in a cooler for a period of time. During this aging period the beef loses moisture, causing connective tissue to break down, adding tenderness. Aging well-marbled beef, like that sold by Noche Linda Farms, creates a concentration and saturation of natural flavor. All of our beef is aged a minimum of 21 – 25 days, including our ground beef.

Unfortunately, almost all the beef available in public markets is never aged. Why? Aging cuts profits. The moisture loss during aging causes weight loss, evaporating profits for meat packers and grocery chains. Even cuts grading prime and choice are not aged to speed the delivery to the grocer’s shelf; maximizing profits.

Marbling is essential for the aging process to maximize flavor. All of our beef is finished with our special blend of grains while being turned out on pasture.

How do I know if the beef I find in the store is dry-aged? (1) It would be clearly indicated on the label or on the window. (2) It would be much more expensive than beef not aged. (3) But the tell-tale sign of beef that is not aged is color change when you get it home. During a lengthy aging period, beef will develop a natural color that doesn’t change after a few days in your refrigerator. Meat packers add coloring to beef.

At Noche Linda Farms, our farm-to-table business model allows us to cut out 5 “middlemen” in the food supply chain. This allows us to sell you luxurious dry-aged beef at a great price. We believe the aging of beef is essential to providing the product we want to deliver to our local community.