The Anatomy of A Stock Yards Steak

Cut For Quality, Aged for Flavor

Every online meat seller sells USDA Prime and USDA Choice cuts, but by no means is every steak the same. Stock Yards specializes in dry-aging every cut of gourmet meat, and you’ll be hard-pressed to find another company that does so.


Dry-Aging is today considered only for the highest-quality meats, as it is a time-consuming process, but the resulting flavor and tenderness makes it well worth the price. Today we look at a Stock Yards steak, and show you just what makes our prized products so special. We age our meats 21-30 days which, when combined with the rich marbling of USDA Prime and USDA Choice beef, creates a flavor profile suited for gourmet restaurants.

Wet-Aging, by comparison, takes less time, and results in less weight lost as the steak ages. Dry-aged beef tends to lose some of its weight through water-loss during the aging process- a 1lb cut of beef will weight much less when the aging process is finished. Wet aging solves this process, retaining the moisture found in meat, and amplifying the flavor as it ages in much the same way.


Our recommended recipes help you get the most out of your meats, allowing you to cook up the perfect porterhouse steak or rib-eye roast. Whether you’re making dinner for two, feeding the whole family, or grilling burgers and hot dogs for a long weekend, we’re sure you can find the right choice. Stock Yards specializes in only the finest cuts of meat, and when you first bite into one of our famous steaks or chops, you’ll understand why Stock Yards is a byword for flavor and quality.

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Categories: Meat Guide


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