ARROWHEAD SPECIALTY MEATS
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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.

​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

  • Boneless Beef Ribeye
  • Beef Striploin
  • Beef Striploin Vein End Steaks
  • Porterhouse Steaks
  • USDA Prime Strip Steaks
  • Bone in Pork Loin Chops
  • 10 Rib Rack
  • Center Cut Pork Loin
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  • Home
  • Products
    • Beef >
      • Arrowhead Natural Beef
      • Certified Akaushi Beef
      • Veal
      • Steak & Grind Programs
    • Heritage Breed Pork >
      • Berkshire Pork
      • Duroc Pork
    • Poultry >
      • Amish Chicken
      • Turkey
    • Game Meats
    • Lamb
    • Dry Aged Meats
    • Cured & Smoked Meats >
      • Country Ham, Deli Meats & Bacon
      • Sausage & Charcuterie
    • Specialty Provsions >
      • Olives, Oils & Vinegar
      • Dry Goods
    • Cheese
  • About Us
    • Who We Are
    • Facilities
  • Resources
    • Frequently Asked Questions
  • Contact Us