Where to Buy Dry Aged Beef Near Me

Dry aged beef has become increasingly popular in recent years thanks to its rich, complex flavor and tender texture. However, finding it locally can be a challenge since the dry aging process requires special facilities. This article will explore some of the best places to buy dry aged beef based on your location.

Checking Local Butcher Shops

One of the best places to find quality dry aged beef is from local butcher shops in your area. Many specialty butcher shops and meat markets offer dry aged beef cuts.

The advantage of going through a local butcher is you can check on the source and quality of the beef. A good butcher will have details on where the cattle were raised, the breed, and the length of aging.

To locate butcher shops near you that sell dry aged beef:

  • Search online directories like Yelp for highest rated butchers in your city
  • Check farmers markets for meat vendors
  • Ask restaurant chefs where they source their dry aged beef
  • Look for custom meat counters at gourmet grocery stores
  • Search for terms like “artisan butcher” or “whole animal butcher”

Visiting the butcher shop in person lets you see theaging fridge and assess the quality of beef firsthand.

Ordering Dry Aged Beef Online

Another convenient option is to order dry aged beef online and have it shipped to your door.

Companies like Porter Road, Snake River Farms, and DeBragga offer e-commerce ordering of premium dry aged beef cuts.

The benefits of online ordering include:

  • Huge selection of dry aged steaks and roasts
  • Customized packages and bulk discounts
  • Freshly cut and shipped overnight
  • Consistent quality and transparent sourcing

Keep in mind that buying meats online comes with a higher cost for overnight shipping with ice packs to keep it chilled. Make sure to factor that into the total price.

Check Your Local Grocery Store

Upscale grocery stores may also stock high-end dry aged beef, typically behind a specialty meat counter. While availability varies by location, some chains known to carry it include:

  • Wegmans – Typically dry ages beef for 30-60 days right in store

  • Whole Foods – Sells 28 day dry aged beef from various ranches

  • Publix – Offers 28 day dry aged Angus beef in select locations

  • HEB – Carries 21 and 35 day dry aged beef in Texas markets

  • Gelson’s – Sources 30+ day dry aged beef when available

The selection will be smaller than a dedicated butcher shop. But if you have one of these grocery chains nearby, it’s worth checking out. Call ahead to verify availability at your local store.

Order Dry Aged Beef Subscription Boxes

For the ultimate convenience, consider a dry aged beef subscription box service. Companies like Crowd Cow and ButcherBox deliver selections of meats to your door on a regular basis.

Most offer the option to include dry aged steaks, like ribeyes or strip steaks, in your monthly box. The beef typically ships vacuum sealed and frozen.

While not as ideal as fresh, it provides easy access to quality dry aged beef from small farms around the country. Defrost and cook as needed whenever dry aged steak night strikes.

What to Look for When Buying Dry Aged Beef

To identify quality dry aged beef, check for the following characteristics:

  • Deep burgundy red color
  • Abundant marbling throughout
  • Firm texture without any mushiness
  • Aged for at least 28 days, preferably 40+ days
  • Cut trim from the same subprimal

Higher grade beef like Prime or Wagyu will provide even better results. And the longer the aging time, the more flavor development.

How to Cook Dry Aged Beef

Proper cooking is also key to getting the most from a good dry aged steak. Keep these tips in mind:

  • Let thicker steaks sit out for 30-45 minutes before cooking to take the chill off
  • Season liberally with high-quality sea salt before searing
  • Cook in a hot cast iron skillet, grilling hot and fast to desired doneness
  • Baste steaks with butter while cooking for added richness
  • Allow to rest at least 5 minutes before slicing against the grain

The flavor of proper dry aged beef truly shines with minimal interference. All it needs is high heat to sear and salt to bring out the beefiness.

Is Dry Aged Beef Worth the Price?

Compared to traditional wet aged beef, dry aged can cost twice as much or more per pound. That naturally leads to the question – is the price premium worth it?

There is no right or wrong answer, since taste preferences vary. However, many beef connoisseurs feel the intense flavor and supple texture elevate a quality dry aged steak into a special dining experience.

Trying a few dry aged vs. wet aged steaks side by side can help you determine if your palate perceives the difference to be worth the splurge. Because once you experience excellent dry aged meat, it’s hard to go back!

Find Your Perfect Dry Aged Steak

Hopefully this guide provides several avenues to locate high-end dry aged beef in your vicinity. With some diligent searching and a bit of luck, you can find beef aged to perfection and ready for your cast iron skillet.

Part of the enjoyment is the hunt – visiting local butchers, poring over online selections, and chatting up fellow beef enthusiasts. So embrace the journey to find the perfect dry aged steak you’ll crave again and again. Happy hunting!

Dry Aged Beef – What’s All The Hype About?


Is supermarket beef dry aged?

Ever wonder why steaks served at fine restaurants are so different than the ones you buy from the supermarket? The main reason is that fine restaurants dry age their beef. Almost all beef sold in supermarkets is wet aged.

Is dry aged beef expensive?

Because dry aging reduces the original weight of the muscle due to humidity/moisture loss – and the fact that the dried out exterior must be trimmed off – dry aged beef is generally 20-50% more expensive than wet aged beef.

Is dry aged beef worth it?

Dry-aging steak is an age-old practice, used to keep meat fresh before refrigeration was invented. In the last decade, there has been a resurgence of dry-aging and steak connoisseurs have started to understand all the benefits of dry-aging steak. Dry-aging significantly improves the taste and tenderness of the meat.

What is the difference between aged and dry aged beef?

For meat, that maturing process can take two forms: dry aging and wet aging. Dry aging occurs in a controlled, open-air space, while wet aging sees a cut of beef vacuum sealed in its own juices. The first produces beef that’s nutty, earthy, and robust. The second intensifies the beef’s natural flavors and aromas.

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