Corkshire’s Dry Aging Program:
Our dry aging program is unique to North Alabama. We carefully custom built our dry aging room for optimum visual effect and aging performance. It requires constant monitoring to retain optimum temperature and humidity for creating these amazing pieces of meat. Our current aging program ranges from 35-70 days dependent upon the cut of meat or customer preference.
What is Dry Aging?
Dry aging is a process in which a raw piece of meat is aged under specific temperature and humidity conditions. During this process the meat undergoes naturally occurring chemical changes including oxidation and bacterial enzyme breakdown. There is also significant moisture and weight loss during the aging process.
The concentration of flavor and additional tenderness that creates value and sets dry-aged beef and pork apart from what is found in your average grocery store. Therefore dry-aged beef is not typically found in stores. Between the involved process of dry-aging meat and the tender, flavor-filled result, dry-aged meat comes at a premium price that is reflected in every enjoyable bite.
Available Cuts at Corkshire:
(35-70 Day)
Bone In Cowboy Pork Chop
Porterhouse
Tenderloin
Bone In Ribeye
Boneless Ribeye
NY Strip
T-Bone
Dry Aged Dog Treats