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  • What are the temperature requirements for dry aging meats?
    Temperature should be between 34 and 39 degrees, Our process also measures the humidity which should be between 60 to 80%.
  • What cuts of meat do you recommend?
    Striploin, tenderloin and Ribeye.
  • How long should the meat be aged?
    28- 45 days.
  • Is dry aging meat safe?
    As long as temperature and humidity parameters are maintained and proper handing is utilized the process is very safe.
  • What is your return and refund policy?
    We do not accept returns unless the item is defective upon receipt. If you receive a defective item, please notify us at with details of the defect including a picture. We will advise after receipt of notification.


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