TK Ranch Natural Dry Aged Beef Pricing
Dry aging is a value added process that is virtually not seen in industrial meat processing anymore - TK Ranch beef is hung in a government inspected cooler at 4C for 21 days before being cut and packaged. Historically all beef was managed this way. But today almost all beef is wet aged - once the animal is processed the carcass is hung until it reaches an internal temperature of 4C - this takes approximately 24 hours. At that time it is cut up and vacuum packaged into the major muscle groups and sorted into boxes according to the type of cut (whole tenderloin, Rounds, etc.). It is then shipped to major retail stores and restaurants where they age it in the bag - hence "wet aging". So when you go to your favourite restaurant and see beef that has been aged for 28 days - it's been in a vacuum bag for that time period. Just ask the chef or meat manager at your local retailer whether the meat they are offering is wet aged. Having the opportunity to purchase beef products that have been dry-aged is well worth the investment. All of our products are well trimmed and vacuum packaged. Our ground beef and stew is at least 85% lean. All of our processed meats are made with lean ground beef with no added fat. In addition to this they are made without MSG, gluten, milk products, nitrites, nitrates, sulphites, added colour and artificial preservatives.
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On TK Ranch the quality of our meat products is very important to us. When it comes right down to it - if our customers don't have an enjoyable eating experience then why are we in business? For years we have received wonderful feedback from our customers about the exceptional flavour and quality of our products. To create a product like ours takes a lot of time and caring effort. 
