The Difference

Rimrock Forage Finished™ Beef is dry aged for 14 days before being fabricated, vacuum packed and ready for delivery. Dry aging reduces the moisture content and saturates the beefy flavors into the meat. Additionally, the enzymes break down the connective tissue for a more tender eating experience. Our beef is also leaner than conventional beef in terms of external / waste fat. In days past, when there wasn't such an emphasis on time or rapid production turnover, all quality beef was dry aged when quality and craftsmenship were more important. This can be compared to the large popularity of "screw top" wines that are not produced with the same passion for quality and aging that a fine, vintage wine is. Tasting notes in both aged wine and beef take time in production and processing practices, and we believe it makes all the difference.