Collection: Dry Aged

Restaurant goers often seek out dry aged steaks, yet a majority don't know what it actually means. Industrialized beef fabrication (butchery) separates and vacuum seals (touted by the industry as wet-aging and presented as a viable alternative to dry aging. It's not.) immediately after slaughter. This makes butchery quick and easy, but doesn't allow any time for proteins to relax and flavor to develop. 

At Happy Valley, we age all whole carcasses at least seven days. Then, we go one step further upon chef request and place individual subprimals (ribeyes, NY strips, short loins) on dry age for an indefinite period of time. These muscles are placed in a temperature and humidity-controlled room at just the right levels to ensure minimal molding and maximum moisture loss. During this time, two key things happen that create the wonderful dry aged essence that so many crave. First, moisture evaporates, which creates more flavorful meat. Second, beef’s natural enzymes break down connective tissue, adding to tenderness. The second process reaches a peak after about 30 days, at which point tenderness won't really change, but the first process can go on indefinitely. 

We've aged steaks as little as fourteen days and as much as 200 days. Any spot on the spectrum, you'll get a unique tasting experience - truly different at every age. Since we work with small-scale farmers, natural fat and moisture levels differ from animal to animal, and with the added level of variable aging, we can assure that no two steaks will taste the same.