Wet Aged 3-5 Weeks
When our beef is processed, the parts (AKA primals) are vacuum sealed and let to age for 3-5 weeks in the cooler. This helps develop tenderness and flavor naturally. Then, it's butchered into cuts and frozen. Compared to dry aged beef, wet aged meat has a bolder flavor, softer texture, and lower histamine levels.
10 Pack Beef Tenderloin Filets
~6 oz. each | 10 individually packed filets (~3.75 lb. total)
5 Pack Beef Chuck Eye Steak
~12 oz. each | 5 individually packed steaks (~3.75 lb. total)
5 Pack Beef New York Strip Steak
~12 oz. each | 5 individually packed steaks (~3.75 lb. total)
5 Pack Beef Petite Tenderloin Filets
~3 oz. each | 5 individually packed filets (~0.9 lb. total)
5 Pack Beef Ribeye Steak
~12 oz. each | 5 individually packed steaks (~3.75 lb. total)
5 Pack Beef Sirloin Tri Tip
~1.25 lb. each | 5 individually packed roasts (~6.25 lb. total)
5 Pack Beef Small Sirloin Steak
~6 oz. each | 5 individually packed steaks (~1.8 lb. total)
5 Pack Beef Tenderloin Filets
~6 oz. each | 5 individually packed filets (~1.8 lb. total)
5 Pack Flat-Iron Steak
~6 oz. each | 5 individually packed steaks (~1.8 lb. total)
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3752 106th Street NE,
Bismarck, ND 58503
| 701.805.8870
