What You Won't Find in the Grocery Aisle--Dry Aged Beef

You are reading up on Garrison Valley Farms, so you probably already have some pretty discerning tastes about your beef.  Our beef is dry-aged and we believe that this final step is what transforms something that's simply good, into something spectacular.  Dry-aging allows naturally occurring enzymes to slowly tenderize the beef by breaking down tissue structures which makes for a more succinct and flavorful final product.  Dry aging also means that when you pay by the pound, you aren't paying for excess moisture that is sometimes used in "wet aging" to artificially simulate what nature intended with the benefits of dry aging.  Check out the Wall Street Journal's write-up with Alan Ashkinaze, executive chef of Gallaghers Steakhouse in New York City, on the topic and how to grill the perfect dry aged steak.