Most steaks in the grocery store are around 30 days old, a process that aids in tenderizing and developing flavor, offering an expected steak experience to consumers.
Omaha Steaks provides dry-aged beef, which is aged unwrapped for 60 days in controlled conditions, allowing anaerobic bacteria to break down protein fibers and create a richer flavor.
Dry-aged steaks develop a layer of mold during the aging process that alters the flavor, though this mold is trimmed off before sale, ensuring a unique tasting experience.
You can mimic dry-aging at home with basic items, by wrapping meat in paper towels and letting it sit in a ventilated container in the refrigerator for several days.
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