Why Dry-Aged Beef?

Bone & Broth offers some of Asheville’s best locally-sourced, dry-aged steaks. Tender, flavorful and downright scrumptious, you can’t go wrong with dry-aging.

But – what does that really mean?

When dry-aging beef, a large primal cut of beef is hung or placed on a rack inside a climate-controlled environment to dry and age for several days or weeks. During this time, water from the muscle evaporates, leaving the resulting meat denser and more flavor-packed. Typically, a primal will lose 10% or more of it’s weight due to water loss. This translates to more intense flavor, and a more delicious steak!

Dry aging, done properly, is an entirely safe method of preparing beef & steak. The outer fat and bone keep bacteria at bay, and the cool temperatures in the drying rooms keep things neat & tidy.

Once aging is complete, the primal is cut into steaks.

Dry-aged steaks have a richer, deeper, “beefier” flavor and are more tender than non-aged steaks. The meat is also said to have a nuttier flavor.

Bone & Broth takes great pride in our dry-aged steaks. If you’re looking for one of Asheville’s premier cuts, we’re the people to see. Our all natural beef comes from local and regional farms that produce with no hormones or antibiotics. Our cuts are carefully aged and handled with love. From start to finish, we’re out to produce the best steak you’ve had.

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