Pork or lamb can be eaten soon after harvesting, but that is not the case with beef. Beef benefits from aging to promote tenderness and enhance flavor. Shortly after slaughter, most beef sold in the United States is split into large pieces (or “primals”) before being vacuum-sealed and boxed up for transport, where it wet-ages in the packaging so it doesn't lose as much volume during transit to grocery stores, meat distributors, and similar vendors.
Upon arrival, it's ultimately portioned into steaks, roasts, and other cuts for the consumer. Ground beef and trim are often packaged and shipped without the benefit of any aging at all. In contrast, dry-aging beef involves hanging it in a humidity-controlled room with ample airflow at just-above-freezing temperatures for at least fourteen days (sometimes longer).
The dry-aging process requires more effort, time, expertise, and expense, but it imparts a unique flavor and delicate consistency to the meat. Dry-aging is a craft tradition that used to be the norm, but it is slowly being phased out in favor of expediency and efficiency. Brian and I firmly believe that dry-aging creates the best possible beef with that amazing “steak house” taste and tenderness every time. We don’t cut a single steak or grind any meat until the entire carcass is dry-aged for twenty-one to twenty-eight days after harvest. Purely grass-fed beef doesn’t always benefit from dry-aging as it is often too lean, but because we finish our cattle on barley, which results in great natural marbling, dry-aging is an essential part of what makes our beef unforgettable.
We are so proud of the efforts we put into producing our beef, and showing it off by serving up a perfectly grilled steak is always a highlight for Brian and me. When we have guests at the ranch, we usually pull out the best steaks from our “family pile,” and it’s a treat for everyone. The taste of high-quality beef infused with wood smoke and charred by flames is memorable, to say the least.
Although a great steak doesn’t need much else, this easy sauce—which is packed with mushrooms and rich with umami flavor—really elevates it. Porterhouse is one of our favorite cuts because you get both the strip and the tenderloin. This recipe works well for other cuts too, like the T-bone, the ribeye (my favorite!), or the infamous tomahawk steak—just be aware that cook times may vary slightly. —Mary at Five Marys Farms
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