Aging your Beef
Dry aging beef is the process of laying out a piece of beef, predominantly middle meats such as ribeyes, striploins, and short loins, in a humidity and temperature controlled environment. By monitoring the amount of days or weeks a piece of meat is dry aged, we control the decomposition of the enzymes within the meat itself. This decomposition shrinks the piece of beef due to the evaporation of water inside the muscle tissue, while also adding tenderness and an intense flavor profile to the meat. Maverick butchers offer this service to you.
RICHMOND'S ONLY TURE DRY AGING EXPERIENCE.
HOW IT WORKS
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Choose Your Primal Cut
Select a whole primal cut of beef from our shop (typically 20–30 lbs). Popular options include Ribeye, Strip Loin (NY Strip), Short Loin (Porterhouse/T-Bone), and Tenderloin (Filet).
You purchase the primal up front at current market price -
Select Your Dry-Aging Time
Your primal goes into our temperature- and humidity-controlled dry-aging room.
Aging tiers:
• 28 Days — +$14.00/lb (tender + deeper beef flavor)
• 45 Days — +$22.50/lb (rich, nutty, steakhouse-style)
• 60 Days — +$30.00/lb (bold, funky, complex)
Pricing formula: $0.50 per lb per day of aging. -
We Dry Age It
Inside the dry-aging room, moisture evaporates, enzymes tenderize the meat, and a protective rind forms.
Room Conditions: 34–38°F at 80–90% RH (premium steakhouse specs). -
Trimming & Cutting (Included)
When aging is complete, we trim the rind, remove oxidized fat, and portion into steaks at no additional trimming charge.
You choose roast or steak format and thickness. -
Optional Packaging
Individual vacuum-sealed steaks available for +$30 flat per primal (ideal for freezing, gifting, or storage). -
Pick Up & Enjoy
You take home premium, restaurant-grade dry-aged beef that you custom-aged, not something you’ll find at grocery stores.
Dry-Aging Notes & Disclaimer
Dry aging reduces weight naturally.
Average loss: 10–15% at 28 days, 15–20% at 45 days, 20–30% at 60+ days.
Loss comes from moisture evaporation and rind trimming.
All aging fees are based on starting (fresh) weight, not finished trimmed weight.
Example Pricing
20 lb. Ribeye @ $28.00lb = $560 fresh cost.
45-Day Aging Fee: 20 lbs. × $0.50 × 45 days = $450.
Total = $1,010.
Estimated finished yield: 14–17 lbs. depending on trim + time.
Why Custom Dry Age with Us?
True steakhouse dry-aging environment. Local butcher craftsmanship. You control flavor and time. No equipment needed at home. Perfect for food lovers, grillers, and meat nerds. Makes a killer gift.
