Processing: Our cattle are processed at a USDA inspected facility in Colorado. The meat is then dry aged for 21 days before it is fabricated into lean cuts, packaged and frozen into high quality vacuum bags. The aging process is a key to the tenderness of the beef. Dry aging naturally tenderizes the beef. Water evaporates during the process, creating a much more flavorful product. Many companies no longer use the dry aging process because it takes so much time. Research has shown that aging beef may improve tenderness by up to 30%. We are dedicated to providing the best products possible to our customer, which is why we dry age all of our beef for peak flavor and tenderness.