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Aged Angus Beef

Beef Aging does not pertain to the age of the cattle but instead refers to the amount of time the meat has been stored and refrigerated after slaughter. Aging beef involves storing meat at refrigerated temperatures to enhance tenderness and flavor. There are two choices for aging beef, wet and dry aging.

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Black Mountain® 21D WET Aged Angus New York Strip Steak, USDA Choice Grade (Corn-fed)
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2.440 kgs
2.670 kgs
2.900 kgs
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Black Mountain® Premium 21D WET Aged Angus Beef Tenderloin Slab, USDA Choice Grade
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Black Mountain® Premium 21D WET Aged Angus Cowboy Steak, USDA Choice Grade (Corn-fed)

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1-inch
1.5-inch
2-inch
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Black Mountain® Premium 21D WET Aged Angus Porterhouse Steak, USDA Prime Grade (Cord-fed)
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1-inch
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Black Mountain® Premium 21D WET Aged Angus Rib Eye Steak, USDA Choice Grade (Corn-fed)
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1-inch
1.5-inch
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Black Mountain® Premium 21D WET Aged Angus Rib Eye Steak, USDA Prime Grade (Corn-fed)
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3/4-inch
1-inch
1.5-inch
3mm
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Black Mountain® Premium 21D WET Aged Angus T-Bone Steak, USDA Prime Grade (Corn-fed)
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6.980 kgs
8.890 kgs
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Black Mountain® Premium 28D DRY Aged Angus Rib Eye Roll, USDA Choice Grade (Corn-fed)
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1.5-inch
2-inch
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Black Mountain® Premium 28D DRY Aged Angus Rib Eye Steak, USDA Choice Grade (Corn-fed)
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Beef Ageing - The Difference

Grass-finished vs Gain-finished