Individuals who appreciate gourmet food often prefer dry aged steaks to other tenderized cuts of beef, for dry aged steaks have a more noticeably intense "beefy" flavor. This flavor is achieved through an aging process that typically lasts anywhere from 10 to 28 days. That said, meat that's been dry aged for a mere 10 days will already be dramatically affected, so longer doesn't necessarily mean better.

To dry age steaks, the beef is hung in a refrigerated area where the humidity and temperature can be controlled. As the beef ages, moisture evaporates, so the flavor of the meat becomes more concentrated. In addition, the naturally occurring enzymes in the beef start breaking down the tissue of the beef, thereby making it more tender.

Trust La Cense for Dry Aged Steaks

La Cense has developed a 19-day dry aging routine that makes the most of the dry aging process, but still keeps the flavor light and not too intensely meaty. This process produces steaks that boast the perfect balance of flavors and textures. When you receive your dry aged steaks from La Cense, use dry heat to cook them, as this enhances the complex flavors of dry aged beef.

To purchase dry aged steaks from La Cense, submit an order online via the company website. Company representatives can also be reached by phone. La Cense is known for their quality steaks and reliable customer service, so you know you're getting the best when you turn to La Cense for dry aged cuts of beef.