	Ask The Meatman We Have A New Website - Ask The Meatcutter.com! There Are Many Advantages To Shopping On The New Website: •You Can Pay with Your Amazon Account. •You Can Pay with ApplePay on your iPhone. •You Can Still Pay with PayPal and all the Standard Debit/Credit Cards. •You Can Set Up An Account Where You Can: •Save your Shipping and Payment Information for a Quicker Checkout; •Have a Dedicated Webpage with Constantly Updated Tracking Status of Your Order; •Re-Order Previously Ordered Products Fast and Easy; and •Save Products to Your Favorites List. The New Website Also has Product Reviews and Advanced Search and Navigation. Shopping on the New Website's Mobile and Tablet Version is Easier and GREATLY Improved! So if you want to place an order on your Mobile Device please go to Ask The Meatcutter. You can still continue shopping here as always. We've Been in Business and Processing Meat Since 1949 - And We've Been Selling Online Since 2001. We Only Sell Products That We Use At Our Meat Processing Plant - So YOU Only Buy the BEST Products! FREE SHIPPING ON EVERY ORDER IN THE UNITED STATES - NO MINIMUM ORDER - NO END DATE	Search Ask The Meatman: sitemap

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Jackson Frozen Food Locker
400 South High St.,
Jackson, MO 63755

Craig Meyer/Owner
is the MEATMAN!

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What is the Difference Between Dry Aging and Wet Aging?

More Information About Dry Aged Beef!
Almost EVERYTHING You Need to Know About Dry Aged Beef!	Perfectly aged USDA Prime steaks 30% Off Today!
Is It Possible To Dry Age Beef At Home?	Dry Aging Beef to Increase Its' Tenderness
Quality dry aging makes the beef you buy not only more tender, but concentrates flavor and produces meat that is superb in taste and texture.
Though rare in today's mass corporate produced and profit driven markets, the art of producing dry aged beef is still in demand for gourmet customers who know its unsurpassed quality.
What is the difference between wet aged beef and dry aged beef? Wet aging or aging-in-the-bag has become the industry norm, 90% of aged beef is done this way. The beef is vacuum packed in plastic and sits at temperatures of 34-38 degrees for 7-28 days. Inside the plastic, the meat ages and becomes more tender yet there is no flavor development since there is not a concentration of flavor occurring with loss of moisture. This method has become more popular because it is cheaper and more profitable. Dry aging is more costly due to the approximately 18% loss in shrinkage and extra trim required, time, storage, refrigerator space, and labor. In a mass produced commercial environment where all attention is given to the profit margin, dry aging is being done only for a few discriminating customers.
Is it possible to dry age beef at home? It might be. Read this article about dry aging beef at home by clicking this link.

Ask The Meatman's Own "Beef Processing" DVD!!

Over 2 Hours of Learning How To:

Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly

ONLY $19.97 - Shipped FREE in the U.S.!

We have a FREE PDF article on dry aging beef. To view it, just click here.

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Spicecraft Prime Steak and Beefburger Seasoning

Formerly called Witts Prime Rib Rub. 6.75 oz. Jar.

Our best selling and most popular Shake-On Seasoning!
Prime Steak and Beefburger Seasoning is GREAT On:
Filet Mignon, London Broil, Brisket & Hamburger.

Take a look at ALL the Seasonings we have available

We are NOT JUST a Retail Home Butcher Supply Store!
We ACTUALLY Process Beefs, Hogs and Deer.

We Have Since 1949!
And we continue to do so today.

WE ONLY SELL PRODUCTS THAT WE USE!

You may want to check out other Home Butcher Supply Web stores
and see if they actually use the products that they sell in
"Their" Meat Processing Plant (that is, if they have one!).

Find out more of what makes Ask The Meatman.com
a Unique Home Meat Processing Supplier,
and Why You Should Shop Here!!

Last Updated: Wednesday, October 18, 2017 12:33 AM

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What is the Difference Between Dry Aging and Wet Aging?

Quality dry aging makes the beef you buy not only more tender, but concentrates flavor and produces meat that is superb in taste and texture.

Though rare in today's mass corporate produced and profit driven markets, the art of producing dry aged beef is still in demand for gourmet customers who know its unsurpassed quality.

Is it possible to dry age beef at home?

It might be. Read this article about dry aging beefat home by clicking this link.

Over 2 Hours of Learning How To:

Make The Primal Beef Cuts

Make Sub-Primal Beef Cuts

Make Retail Beef Cuts

Freezer Wrap Beef Correctly

Sharpen Your Knife Correctly

Use A Steel Correctly

It might be. Read this article about dry aging beef
at home by clicking this link.