Choose From The Best Selection Of Premium Grade Meats

At Saratoga Dry Aged Cuts, we strive to offer the best selection to our customers from Saratoga, Albany, Clifton Park, Guilderland, and the greater Capital District. We have a large selection of meats at many different grades, from the budget-friendly up to the let’s splurge and enjoy a rarity, you will be able to find it here. Our plan is to carry everything from USDA Choice, Prime, and Black Angus, to the little-known but great flavor and tenderness, Certified Hereford Beef. Our Dry Aged selection will vary as the dry aging process takes time, but we will offer the Capital District an ever-changing menu of our perfectly dry aged beef. We also will have different grades of Wagyu beef for people to enjoy. If you don’t see what you are looking for just ask, we can work on sourcing it for you!

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What Does Dry Aged Mean?

Dry aged beef has a well-deserved reputation as one of the best tasting products in the meat sector. In fact, a dry-aged steak cooked perfectly is a dining experience hard to beat. However, many consumers who have enjoyed dry-age beef know little about how it is produced. So what does dry-aged mean? And more importantly, why does it taste so darn good?

How Do We Achieve Maximum Flavors For Premium Meat?

Modern dry aging is an expensive and comprehensive process that is not easy to replicate at home, which is both why many consumers know little about it, and also why it is such an exclusive dining experience. This process uses larger pieces of meat that are cleaned, prepared, then moved into a specialized Dry Aged Locker, where it will dry for a minimum of 30 days in order to draw out moisture and intensify the flavor. To enhance the flavors and tenderness of these premium pieces of meat, the experts at Saratoga Dry Aged Cuts will dry out our beef for around 45 days. This process creates a strong unique taste profile that further enhances the beef.