Butcher Counter

At Branch + Daughter, we have
2 Aging cabinets
where our beef is aged from 25-60 days
and then fully prepared so it is ready to be
seasoned and cooked.
We feature programs that raise
premium Black Angus cattle.  

Dry Aging beef is simply the process of laying
out a piece of beef in a humidity and
temperature-controlled environment.
Along with the temperature and humidity control,
there is a large amount of air circulation
that needs to be taken into effect.
By closely monitoring the humidity, temperature,
and air flow in addition to keeping track of the
amount of days or weeks a piece of meat
is aged, we are able to control the
decomposition of the natural enzymes
and connective tissues within the meat itself
which in turn makes the meat more tender
and enhances the flavor.
The dry aging process gives it a more
intense flavor profile and adds to the tenderness,
but also shrinks the piece of beef due to
evaporation of water inside the muscle tissue.

We release our Dry-Aged beef once it has
met its full aging process.  Follow us on social
media or sign up for our newsletter to be notified! 

Dry Aged Beef should be cooked the same
way you would cook any other beef. 
Please ask us if you have any questions! 


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