High Aged ™ beef is a time honored technique" This quality
aging method makes the beef you buy not only more tender, but
concentrates flavor and produces meat that is superb in taste
and texture. Though rare in today's mass corporate produced
and profit driven markets, the art of producing dry aged beef
is still in demand for gourmet customers who know its unsurpassed
Mile High Aged ™ beef can only be found in the finest
restaurants, upscale groceries, and gourmet steak companies
like Lombardi Brother's Meats. Let Lombardi Brothers "customize"
a dry aging program for your establishment. "Now you can experience
5 star restaurant quality dry aged Certified Angus Beef® beef
from the Mile High City!"
High Aged ™ beef is dry aged in a controlled, closely watched,
refrigerated environment for at least 21 days." Aging at altitude
(5280 feet) has its advantages… the humidity is controlled to
65% to prevent too great a loss of water from the tissue (lean
is 70% water). A constant flow of air is also maintained, as
well as absolute strict adherence to cleanliness.
The most important part of the process, however, is not science
or facility. It is the meat cutter, who brings to the process
art, founded in years of experience. It is this experience and
watchful attention to detail that allows an average cut of beef
to be transformed into a sensory sensation.