Our Wet Aged Beef
Optimal Flavor And Tenderness Through Our Wet Aging Process
At Meats by Linz, our beef products are hand-selected for wet aging. Each cut of beef is sealed and vacuum-packed to lock in and enhance flavor by letting the meat’s enzymes break down in its own natural juices.
While most producers use wet aging as a faster alternative to dry aging, we prefer to hold the meat in wet aging for an average of 28-35 days – similar to dry aging time – to ensure an excellent flavor and tenderness.
- Product stored in scientifically-engineered coolers.
- Temperatures monitored 24-7.
- Ensures tenderness.
- Hand-selected beef to satisfy each customer’s specifications.