ARROWHEAD CUSTOM DRY-AGE
Arrowhead has been supplying custom dry-aged products to our customers for over 10 years.  During that time we have worked diligently to develop and perfect our dry-aging program.  This process for enhancing flavor and tenderness is provided by only a small number of meat purveyors.  We find the dry-aging process is most effective when applied to sub-primal cuts aged for several weeks under controlled temperature, humidity and air flow.
Beef is by far the most common item to dry-age.  Whereas many facilities work to create funky, blue cheese aromas in the meat through the dry- aging process, we prefer to concentrate on intensifying the flavor of our premium beef by increased evaporation, creating deeply beefy and slightly nutty flavor and aroma.
Pork has also become a standard for dry-aging here at Arrowhead.  Dry- aging pork not only increases flavor and tenderness, it also allows for increased browning and crispier crackling.
We are proud to not only be able to offer a select few stock items of dry- aged beef and pork, but to also have the ability to custom dry-age beef, pork, lamb, or veal per our customer’s specifications.