Dry aging separates the steak eater from the steak lover. If you want to be the destination of choice for steak, consider dry-aging your U.S.D.A. Prime and Angus steaks at West Coast Prime Meats.
Catering your beef program to you is our mission at West Coast Prime Meats and that applies to our dry-aging process as well. If you prefer a classic, aged steak, we offer a straight dry-aging process for up to 30 days. Or, for better yield, we will design a combination of wet- and dry-aging. You commit to the primal and we will tag it and take it from there.
Dry-aged beef is more expensive for a reason. The higher-moisture, controlled-temperature process condenses yield by up to 20 percent. But the steaks you cut from the finished piece will produce entrees your customers crave.
To reserve your space in our dry-aging room, talk to your salesman or click here and we will contact you.