If you've ever been to a high-end steakhouse, you've tasted dry aged meats. The rich, mouth-watering flavor of these meats is accented by an incredibly tender texture that simply can't be found in the plastic-wrapped cuts found at your local grocery store. This is because the dry aging process--once the norm--has been pushed aside in favor of faster, cheaper methods.

Dry aged meats are typically hung for weeks in a humidity-controlled cooler and carefully monitored. This process helps break down the connective tissue within the meat, resulting in a meltingly tender texture that can't be replicated by any other method. The dry-aging process also intensifies the natural flavor of the meat. This is why those with the most discriminating palates turn to La Cense to bring this succulent beef home.

Hand-Cut Dry Aged Meats

La Cense offers dry aged meats of the highest quality. Located in the heart of Montana, La Cense ages its excellent-quality beef for 19 days. Then the ranch's expert butchers hand-cut the resulting product into luscious steaks, juicy burgers, savory roasts, and mouth-watering ribs. Because their dry aged meats are hand cut, you can rest assured that you are purchasing cuts that meet--or even exceed--the standards of the world's most famous restaurants.

La Cense Beef's commitment to quality starts long before the aging process, however. The ranch's cattle are allowed to roam the open pasture of Montana and are grass-fed and finished. This results in all-natural dry aged meat that is higher in Omega 3 acids and free from hormones or the problems associated with commercial feed. Bring the flavors of the steakhouse home today--explore La Cense Beef's website to find lush cuts of meat and recipes that will further enhance their unmatched flavor.