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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