21 Day Aged Dry Hung Beef

Jan.30, 2010 We have minimum 21 day dry aged "AA"  beef available now. The beef is from Dawson Creek BC. Dry hanging is the oldfashion way of handling beef. It is kept in the cooler for 21 day before we start cutting it. This method allows for a drier, firmer, more tender and darker red colour in the meat. We will have a continuing supply of the dry hung beef,as well as keeping  Spring Creek Ranch, and the popular grass fed beef.

IT IS WELL WORTH THE MONEY FOR A FABULOUS ROAST OR STEAK!

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    "We only use natural, animal-based casings for our sausages."

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    "Many of our meats are organically and naturally raised."

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    "Many of our animals are raised naturally, with free access to open space."

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    "Many of our meats contain no meat by-products, and no non-meat binders."

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    "We never add any chemical preservatives to our meats like nitrates."