MOODY’S Signature BEEF
WHAT MAKES IT SO SPECIAL?
And, it is special. It’s 100% dry aged and 100% locally raised to Moody’s specifications and that results in a superior product with superior flavor.
There’s a limited supply of our Signature beef as our farmers cull the best of the best from their herds for Moody’s. The quality is so good we call it “Better than Prime”.
DRY AGED BEEF…IS IT REALLY BETTER?
WET OR DRY AGING
Often it is a matter of taste preference. Dry aged beef is hands down the best beef you can buy.
The aging process, wet or dry, breaks down the beef and makes it more tender. The dry aging process tends to give the beef a more unique flavor unparalleled in other aging processes.
Wet aging is a newer and faster method of aging beef which is also less expensive than dry aging. Wet aging became popular in the 1960’s when plastics and vacuum sealing were introduced to the meat packing and processing industry.
Wet aging begins when the beef is vacuum packed at the plant; once it is vacuum-sealed, moisture loss is prevented. This means no meat is wasted due to trimming or moisture loss. Most meat sold in the US is wet aged. That does not mean that it is truly aged as it might go directly from the plant to the grocery store.
Dry aging is basically a temperature and humidity controlled decaying process that breaks down the molecular bonds of the beef. The dry aging process reduces the moisture in the beef, this does increase the cost, but it adds considerably to the intensity of flavor and tenderness. Both of these elements, tenderness and flavor, are brought about by the dry aging process and cannot be replicated. Rushing or cutting corners isn’t an option, true dry aged beef is a luxury that can turn an ordinary steak into something remarkable.
DRY AGED VS. WET AGED
- Time-tested method of aging meat
- Beef is not packaged
- Aged at 85% humidity and 36 degree temperature control
- Beef tastes more well-done and roasted
- Requires experience to monitor the process
- It takes 11-30 days to finish the process
- Beef is packed with vacuum sealed bags
- Allowed to age in it’s own juices
- Can be done at home and is less expensive
- Beef tastes more rare and acidic
- Stored in the fridge to age
- It takes 14 days to finish the process