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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.