Dry Aged Beef

Only well-marbled beef can be dry-aged to improve the quality and flavor of the cut, and hence have reserved the process of dry aging for carcasses of the top-grade.

Fairway Packing’s Dry Aging Program is undoubtedly the best in this industry, as we leave no stone unturned to ensure that our customers receive the best in terms of flavor, texture and taste. Given below are some of the outstanding features of our Dry Aging Program:

1) Our Dry Aging Experts monitor the beef regularly during the dry aging program.

2) Our Dry Aging Facility is undoubtedly the best in the class; it is a state of the art facility with Himalayan salt walls and naturally purified air system to facilitate purity  and bacteria-free aging. It just cannot get better than this.

3) The best part is that we allow our customers to choose the age and cut, and dry age according to their specifications.

4) We present our customers with dry aged Prime, Wagyu, Piedmontese beef as well as Colorado lamb, thus facilitating them with a decent range to choose from and special rack pricing. 

Our well-controlled and professional dry aging program facilitates the natural enzymes to break the sturdy connective tissue in meats and for the water to evaporate, thus allowing the flavors to intensify. If you are looking for dry aged beef of unbeatable taste and texture, then you must not look beyond our dry aged products. Our dry aging program is unsurpassed, thus ensuring that our customers get nothing but the best in terms of taste and quality.