Wanna dry age our pork or beef at home?Updated 2 hours ago

We recommend keeping the temperature between 34–38°F with good airflow and humidity control. To help reduce yield loss and prevent the meat from drying out too much, coat it in rendered animal fat—like duck fat, pork lard, beef tallow, or Wagyu tallow—before dry aging. It acts as a protective layer and helps lock in moisture.

You can dry age from 2 weeks and on, depending on how bold you want the flavor to be!