Until about twenty years ago, dry aging beef was the norm. There are many who mourn the passing of those days, because they feel that dry aged beef was far superior in taste and texture. Nowadays, beef is vacuum sealed right in the slaughterhouse, making dry aging unecessary.

Nevertheless, there are a few restaurants and food purveyors who continue to dry age their beef, a process that requires a special dry aging room. Most of these are found major US cities, most notably New York, but the rest of us can access this taste experience because of the availability of mail order aged dry prime steaks.

Be prepared for the price, though. Aged beef is a luxury item nowadays. Mail order aged USDA prime steaks from a New York establishment such as Balducci's will cost you at least $15 a pound - maybe more, depending on the cut. Those who have had the chance to compare aged dry beef with the meat we usually eat nowadays (which is called 'wet aged') swear that it's worth every penny. The difference between aged dry beef and conventional beef, they say, is like the difference between whole milk and skim. Aged dry beef is richer, more buttery, and far more tender.

When you order mail order aged dry prime steaks, you can be guaranteed an excellent cut. That's because only 2% of beef cuts are considered good enough for the dry aging process. This same process breaks down the muscle fiber in the beefsteaks, which makes for a much more tender steak. The color of dry aged beef is a dark mohagony; the smell and texture are, for meat lovers, nothing short of heavenly.

Making dry aged beef is a considerable investment, in terms of both time and money. However, there is also a significant demand for it. Companies that offer mail order aged dry prime steaks are doing a good business, and this type of beef is truly something that you should try for yourself. You can even find perfectly aged USDA Prime steaks at 30% Off online!