It's simple: we whole-carcass dry-age our beef because it is the best way to ensure robust, sophisticated flavor. Our beef hangs at our USDA processing facility, Mt. Angel Meat Company, in a temperature and humidity-controlled environment. After 14-21 days, it is then processed into whole/half/quarter beef, subprimals, and our Black Label ground beef.
Mass-market beef producers have convinced shoppers that bright red meat is best. This is because dry-aging takes more time and more money. Dry-aged beef is a richer color, with a decadent flavor.
We are Oregon's only all-local, dry-aged beef purveyor.