When shopping for quality aged beef online, keep Farmview Market in mind for choice cuts of premium grass-fed beef aged to perfection. We spare no expense in curing quality beef for consumption, ensuring that the process is overlooked by experts to ensure fork-tenderness and superior taste. Our guarantee of satisfaction means you won't find better beef anywhere. Shop online or stop by Rock Farm in Georgia to stock up on our aged beef steaks, roasts, and premium cuts.
What is Aged Beef?
The process of aging beef involves hanging quality beef in a cold-temperature room where the natural flavors become concentrated and saturated throughout the meat. Aging beef is a painstaking task and requires expertise to ensure the meat does not spoil or freeze. We are proud to sell aged beef at Farmview Market- and our customers tell us that our choice cuts are more flavorful and tender than any meat they've tasted in the past. Our farm-to-table meats are an affordable way to give your family what they deserve. By eliminating the intermediary grocer, we can pass along the savings directly to the consumer.
Is Aged Beef Worth the Cost?
The price of aged beef is considerably higher than fresh beef, but you can still find good deals online when you look for a reputable supplier. At Farmview Market, we work hard to keep our costs low; by bypassing the middleman and selling directly from the farm to the consumer, we can offer premium, choice aged beef at some of the best prices you'll find online. You can save even more by signing up for our newsletter- you'll receive an instant 10% discount on your next order, as well as promotional offers and savings each month. Aged beef doesn't have to cost a small fortune- make Farmview Market your one-stop source for juicy, tender aged beef.
Why Choose Farmview Market?
Our commitment to providing the highest quality of meats means a better dining experience when you serve our aged been at the table. We not only promise quality but we back up that promise with a guarantee that your meats will arrive cold and table-ready as well as suitable for the freezer or refrigeration. Taste and tenderness are considered king in the meat industry- we guarantee both when you shop with us. Don't settle for inferior cuts, tough roasts, or bland-tasting steaks, chops, and ground meat; we deliver more for your money at Farmview Market.
Visit Rock House Farm in Madison, Georgia and spend time getting to know us better. Take a tour of our Creamery and Garden, learn to make pickles when you register for an upcoming class or shop our Farmers Market that's open every Saturday through Early Fall. There's something exciting for everyone in your group to enjoy- and you can take home some of the highest-quality aged beef available for sale. You won't regret your visit to our farm- make it this year's vacation destination.
The first feeling towards the thought of aging beef is probably slight disgust and curiosity. The good news is that aging meat gives it the strong taste that we all enjoy. Raw meat may be a little metallic to taste buds with the seasoned experience of beef. You should not be alarmed to learn that you may have eaten aged beef a couple of times. The local grocery store meat undergoes aging before the racks are clear and free for new stock. Professional meat aging utilizes the Warner-Bratzler tool to measure the correct tenderness and texture of rightfully aged meat.
What kind of meat should you dry age?
Dry aging is possible with freshly acquired meat. A few considerations will help you age your steak at home to get the precise taste and texture.
Avoid aging individually cut steak. Small pieces of meat will shrink up quick due to fast loss of water. You will barely have enough meat to make a wholesome family meal from small Dry Aged Beef.
Acquire meat that has bones so that you will not lose pieces of them while trimming.
High-quality meat should have fat, which will make the basis of appropriately aged beef. The excellent fat content will add flavor to dry meat.
Beef tends to be the only meat type that undergoes successful aging. It is also necessary to age pork because of its natural tenderness. The only thing that could make pork tough is an improper cooking recipe.
What is the procedure of getting the perfect Dry Aged Beef?
The basis of dry aging depends on humidity, temperature, and airflow for a conducive microclimate.
A dedicated fridge
Do not include any other edibles in the refrigerator, such as cakes or juice. They will interfere with the temperature and moisture of the fridge, causing eventual contamination to the beef’s flavor. Conversely, consider a refrigerator that is not too large that it will allow the excessive escape of moisture or a small one that will limit sufficient airflow.
A fridge with glass doors will allow you to check the inside progress without interfering with the set aging process.
Connect a small fan to the power cord inside the fridge and place it at the bottom shelf of the refrigerator. It will dry away dripping moisture.
Maintain a humidity range of 75 to 85 percent. Ensure that the moisture stays in the optimal range to prevent bacterial growth and a nasty odor. Little moisture will accelerate aging without proper results. These wrong humidity calibrations will tamper with muscle mass and create air pockets that will deter a good aging process. The easiest option is to look for a wine fridge that already includes all the humidity calibrations.
The optimal temperature should be between 29F and 40F. Although most modern fridges have inbuilt thermometers displays, it is wise to invest separate thermometers to make accurate comparisons. The right temperature will ensure that your fresh meat does not go rancid before it gets to the correct sweet spot.