Dry Aged Beef 


This artisanal method of aging is a rare art today. 

- Fresh beef primals are stored, without packaging, on  racks in open-air coolers. Temperature, airflow, and humidity (typically between 70-80%) are controlled to develop a characteristic steakhouse flavor, often referred to as “nutty” or “oaky”.

- During dry aging, meat undergoes some dehydration.  Moisture evaporates from the outer surface, concentrating the meat’s flavor inside – much like reducing a sauce. 

- Dry-aged beef is more expensive  because of yield loss and the cost of maintaining a dedicated dry-aging cooler.

Newport Meat  of Nevada has one a state of the art Dry Aging Room which provides over 120 items to some of the best and most exclusive steakhouses in Southern Nevada such as Vic & Anthony's Steakhouse, The Bazaar by José Andrés, Aureole by Charlie Palmer, Foundation Room, Aquaknox, just to name a few. 

To learn more about our products, we invite you to give us a call or send us a message. A Newport Meat of Nevada Representative will get back to you shortly.