Proper aging is the next step in developing the best-tasting beef. Scientific research has shown that to maximize proteolytic degradation, or the breakdown of connective tissue, a minimum of 21 days age is required. We know from our experience that certain cuts benefit greatly from even more age. Our coolers are monitored on a consistent basis and maintained at optimum temperatures to allow us to go up to 45 days and beyond for those customers who request it.
In addition to traditional wet aging, we are also pleased to offer dry aging, known for its deep rich complex flavor. You have never had a better steak than a Halperns’ dry aged-steak.