Dry Aged |
Arrowhead custom dry aging program
Arrowhead has worked diligently to perfect our dry-aging program for the last 10 years. This process for enhancing flavor and tenderness is provided by only a small number of purveyors; and we find that process is most effective when applied to sub-primal cuts aged for several weeks under controlled temperature, humidity and air flow.
Why dry-aged?
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.
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.
Stocked Dry-aged products
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