Our Secret... Dry Aging

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Mile High Aged ™ beef is a time honored technique. This quality aging method makes the beef you buy not only more tender, but concentrates flavor and produces meat that is superb in taste and texture. Though rare in today's mass corporate produced and profit driven markets, the art of producing dry aged beef is still in demand for gourmet customers who know its unsurpassed quality. This is done by dry aging the meat in a controlled, closely monitored, refrigerated environment for at least 21 days.

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The most important part of the process, however, is not science or facility. It is the meat cutter, who brings art and skill to the process, founded in years of experience. It is this experience and watchful attention to detail that allows an average cut of beef to be transformed into a sensory sensation.

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Let Lombardi Brothers "customize" a dry aging program for your establishment. "Now you can experience 5 star restaurant quality dry aged Certified Angus Beef® beef from the Mile High City!"

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