Wet Aged Beef Means A Tender Steak
When you hear the term "wet aged beef", it means the process of taking a fresh side of beef, vacuum packing it and letting it age in a refrigerated unit for anywhere from seven to 28 days. The reason steak lovers prefer wet age beef over standard processing is the resulting tenderness. By allowing wet aged meat to essentially sits in its own juices, the steak composition breaks down, the toughness goes away and the flavor seeps in.
Wet aged beef is generally only done with the finer, more expensive cuts of meat such as tenderloins and filets. True steak lovers know the taste and texture difference of wet aged beef versus a steak that has just been cut and sent to the grocery store.
Kansas City Steak Company has a variety of wet aged meat for you to choose from. We're quite confident you'll be pleased with the taste difference and with every tender, buttery piece you put in your mouth.