With two dry aging rooms equipped with humidity and temperature controls, we age premium meat to add an exceptional level of flavor and quality to your menu. Neesvig's has the capabilities to custom age a variety of cuts to specific lengths of time to fit your specific needs. Inquire with your sales rep for a current selection of stocked dry aged cuts.
Neesvig's standard dry aging consists of keeping subprimals of beef in hte aging room fro 45 days to develop the full dry age profile, without any over-powering off-flavors. With this amount of aging, Neesvig's is able to offer the perfect balance of flavor, texture, and yield for your dry aged steaks.