Dry Aged Beef

True DRY AGED BEEF is uncommon. It is expensive to produce, where the moisture in meat evaporates and the flesh concentrates over a period of time under the right conditions, and most butchers do not dry age beef because of that. Dry aging concentrates and develops the ultimate flavor of beef. DeBragga’s DRY AGED Hand Select is dry aged for 30 days +, our Prime is dry aged 45 days+, and we wait until the beef is just right before removing the crusted outer layer and butchering it for you. We know how to do it - we've been dry aging beef for almost a century.