Aging Process

Developing Wagyu beef goes beyond just raising cattle. In order to achieve the most intense flavor, along with superior appearance and texture, the meat must be aged properly. The aging process acts as a natural tenderizer. If you want meat that cuts like butter and melts in your mouth you need proper aging.

Here at Honey Hollow Wagyu, we dry age our beef for 21 days.

There are two main methods used to age beef:

Dry Aging vs.Wet aging

Dry aging is retro art form that harkens back to the days of neighborhood butcher shops. Our quest is to revive this traditional aging method and make it available to everyone from master chefs to inquisitive foodies. With dry aging, the meat is shelved or hung in a refrigerator that requires precise temperature control, humidity of 70% or more, and an air circulation system that combine to tenderize the beef and enhance its natural flavor.

Wet aged beef tends to be cheaper and dominates the market. Nearly 90% of the beef sold commercially is wet aged. Most authorities agree that dry aged beef has a superior flavor, and it is often found at many fine dining establishments.

Cooking

We recommend cooking your dry aged steak for 25% – 35% less time than a normal steak due the decreased amount of moisture in the meat. We also recommend using a meat thermometer to ensure it is cooked properly. (130-135 degrees for medium rare, 140-145 for medium).