Last Day to Order for WED March 8 (SE) & Calgary SAT March 11 (ALL) is Sunday!
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When you walk into your favourite grocery store and peruse the meat isle, almost all of the beef you will find has been wet-aged. When large scale meat processing became the norm in the 1970s, the meat industry moved away from dry-aging carcasses in a cooler, like our TK Ranch beef pictured at right hanging in our aging cooler. Instead they opted to quicken the processing time by breaking down the carcasses soon after slaughter and vacuum packaging the whole cuts. These whole cuts are then shipped out to retailers and restaurants for wet-aging in the vacuum bag for several weeks. This anaerobic (oxygen free) aging process is much different than dry-aging beef in an aerobic (oxygen rich) environment. We find that wet aged beef has a different flavour than dry aged — slightly sour and it doesn't have a real beefy flavour. Dry-aged beef has a very rich flavour and the hanging process removes excess moisture. It also makes the meat darker in colour and more tender to eat.
So when you go to your favourite restaurant and see beef that has been aged for 28 days on the menu, it's most likely been aged in a vacuum bag for that time. Just ask the chef or meat manager at your local retailer whether the meat they are offering is wet or dry aged – they will think you are a real beef connoisseur.
TK Ranch gives you the rare opportunity to purchase traditional whole carcass dry-aged beef with good old-fashioned flavour.
WED Mar 8
SAT Mar 11
Order cut-off is Sunday!
See Delivery Dates Calendar
BACK IN STOCK!
Experience the breathtaking beauty of TK Ranch by following my husband Dylan's photos on Instagram. He updates the site almost daily so you can keep in touch with what is happening here. We hope to develop calendars and sell framed prints in the future — so please stay tuned.
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“The care of the Earth is our most ancient and most worthy, and after all our most pleasing responsibility. To cherish what remains of it and to foster its renewal is our only hope.”
– Wendell Berry
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