Dry aged beef is extraordinarily tender and flavorful, and our custom dry age program yields nothing less.
Dry Aging 101 Behind the time-honored technique
Dry aging beef is a time-honored process that results in meat with a unique and complex flavor profile. It’s a technique that’s been used for centuries, with roots dating back to the time when people would hunt and preserve meat for later consumption. Today, dry aging beef is a staple in high-end restaurants and fine dining establishments around the world.
At its most basic level, dry aging beef involves hanging the meat in a temperature and humidity controlled environment for an extended period of time. During this process, the meat naturally tenderizes as enzymes break down connective tissues, resulting in a more succulent and flavorful cut of beef. The moisture loss that occurs during dry aging also helps to intensify the beef’s natural flavor, while the development of a protective outer layer adds an earthy, nutty taste.
30/30 Flavor The Levi Palmer Dry Aging Program
Palmer’s exclusive Levi Palmer Dry Aging Program takes this process to the next level. Our 30/30 process combines wet and dry aging to create a unique flavor profile that is unparalleled in the industry. The program starts with thirty days of wet aging, during which the meat is placed in vacuum-sealed packaging to retain its moisture as it tenderizes. This step ensures that the meat stays moist and tender throughout the entire process.
Next, the meat is moved to our Levi Palmer Dry Age Room, where it is carefully monitored and maintained at a specific temperature and humidity level for an additional thirty days. During this time, the meat develops a complex flavor profile that is perfectly balanced and intense without being overpowering. Our proprietary process yields a result that is simply unforgettable, with a texture that is tender and juicy and a flavor that is rich, nutty, and savory.
The Palmer’s exclusive Levi Palmer Dry Aging Program is the perfect choice for independent chefs and high-end hospitality locations that are looking to elevate their menu offerings and provide their customers with a unique and unforgettable dining experience.
Named in honor of our first generation founder, the Levi Palmer Dry Aging process produces an exceptionally flavorful piece of meat with just the right combination of texture, tenderness, and flavor.
Don't settle for standard. The best beef comes from Palmer.
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