The key to the perfect cut of meat is to start with a good quality selection of fresh USDA Dry Aged meat that has been in store Air Dried to perfection by holding it in da Marco’s coolers at a temperature of 34-38F degrees.

da Marco’s ages da Marco’s beef for three to six weeks. Some of da Marco’s customers have asked us to hang the beef for upwards of 9 weeks or more. Veal and lamb are young, delicate and tender meats with less fat, and are hung in da Marco’s coolers for no more than a week.

Aging produces beef that is naturally tender and flavorful. Nothing the cook does to add flavor in the kitchen is a substitute for starting with properly aged meat.

There are two types of aging: Dry aging and wet aging. Dry aging is the choice of the discriminating cooks, professional and amateur chefs alike. The wet aging process involves sealing meat in airtight Vacuum bags, thereby marinating the cut in its own blood, and allowing the fluids to be re-introduced to the cut, drying out the beef during preparation. Wet aging does less to enhance flavor and tenderness than dry aging.

Dry-aged meat is increasingly difficult to find because the process is expensive and time-intensive. Try asking a butcher at your favorite grocers meat counter how long they age their beef. We are certain you will be disappointed in the response.

During dry aging, the meat´s natural enzymes act as a tenderizer, breaking down the connective tissue that holds the muscles. At the same time, the evaporation of moisture improves texture, but reduces the overall weight of the beef.

Dry aging continues until a thin coating develops on the meat surface. The coating seals in flavor during aging, and is then trimmed off. Loss of weight results from the evaporation of moisture and from trimming, and both of these processes add to the cost of dry aging meat.