Meat that is dry-aged is hung in a temperature and humidity controlled room for a period of weeks to develop flavor and tenderness. Most commercially available meat is wet-aged by vacuum packaging.
- Artisan / Artisanal
- Certified Naturally Grown
- Farmstead Cheese
- Pastured/Grass Pastured
- Integrated Pest Management (IPM)
- Naturally-grown / Naturally-produced
- No Antibiotics / No Hormones
- No Spray / Pesticide-free
- Organically-grown / Certified Organic
- Sustainable Agriculture
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@OneVanillaBean You're a real sprout farmer now!! Thanks a bunch for sharing the pic...which is adorable by the way!