Only two percent of the beef in the U.S. is dry aged--a process by which beef is aged in a temperature-controlled environment for weeks. However, you'll never see most of this meat--typically marked "Prime" by the USDA--unless you dine at fine restaurants and hotels. This is because this meat is highly prized by connoisseurs worldwide.

Prime beef is the best of the best--singled out for its tender texture and optimum fat content. This tender texture is further enhanced by the dry aging process, which enables the beef's natural enzymes to break the meat down and concentrates its rich, savory flavor. Fortunately, you don't have to head for your local steakhouse to enjoy dry aged Prime beef. Instead, you can order it from La Cense, one of Montana's oldest and most respected free-range cattle ranches.

Buy Dry Aged Prime Beef

La Cense raises its cattle naturally. Instead of confining them in cramped, unhealthy pens and subjecting them to cheap commercial feed, La Cense cattle are free to roam the ranch and dine on native grasses. This gives La Cense Beef's dry aged Prime beef a subtle, unique flavor that can't be found anywhere else. Even better, La Cense Beef's luxurious hand-cut steaks, roasts, hamburgers and more can be sent right to your kitchen.

After you choose the right dry aged Prime beef, you'll want to accent it with a quality wine. Try a cabernet sauvignon-based wine to complement the robust flavors found in this high-quality beef. You can also experiment with Bordeaux, which are almost always made using merlot or cabernet, two wines highly suited to beef. You can also try a pinot noir, which won't have the bitter tannins that you can sometimes find in merlots.