At the butcher case
A great steak starts with the cut. Dry aging gives flavor and tenderness time to develop. At Farm Country Meats & Market, we dry-age beef in house in Union, Missouri. See what's in the dry ager, follow each batch's expected release, and learn what makes these steaks worth the wait.
Ask the counter what is actually in the case. This page does not take reservations.
Flagship
Here
In the dry ager
Until expected release. Remaining time updates in this browser. Expected release Thu, Sep 17, 2026 · 8:00 AM Central.
StatusAging
Expected release
Elapsed aging time from Aug 17, 2026 to expected release Sep 17, 2026. This measures elapsed time, not meat quality or food safety.
In the dry ager
Until expected release. Remaining time updates in this browser. Expected release Sun, Sep 27, 2026 · 8:00 AM Central.
StatusAging
Expected release
Elapsed aging time from Aug 28, 2026 to expected release Sep 27, 2026. This measures elapsed time, not meat quality or food safety.
In the dry ager
Until expected release. Remaining time updates in this browser. Expected release Sun, Sep 27, 2026 · 8:00 AM Central.
StatusAging
Expected release
Elapsed aging time from Aug 28, 2026 to expected release Sep 27, 2026. This measures elapsed time, not meat quality or food safety.
Dry aging holds larger cuts of beef in a refrigerated environment with carefully managed temperature, humidity, and airflow. Natural enzymes work on muscle proteins, helping improve tenderness. Meanwhile, moisture gradually leaves the beef and its flavor develops.
At Farm Country, we dry-age in house. The batch board shows what's aging and its expected release date.
Once cooked, dry-aged beef can have a deeper beef flavor with rich, roasted notes. Aging changes the compounds that contribute to flavor, while moisture loss can help concentrate them.
The result varies with the cut and aging conditions. If you're trying dry-aged steak for the first time, ask the butcher counter what to expect from the current batch.
USDA Prime is a beef quality grade associated with generous marbling, the small flecks of fat within the muscle. Marbling contributes to flavor and juiciness.
"Prime" describes the beef's grade. "Dry-aged" describes how it has been aged. They tell you two different things about the steak you're choosing.
Dry-aged beef ages exposed to air in a controlled refrigerated environment. Wet-aged beef ages inside sealed vacuum packaging.
Both methods allow aging to take place, but they produce different flavor profiles. Dry-aged beef appeals to people who enjoy its distinctive flavor; choosing between them is also a matter of personal taste.
Dry aging takes refrigerated space and time. The beef also loses weight as moisture evaporates, and the dried exterior is trimmed away before the finished steaks are prepared.
That combination of aging time, handling, and reduced yield helps explain the higher price.
As the surface dries, the outside of the beef becomes darker and forms a firm outer layer. That exterior is trimmed away during preparation.
The locker photograph shows the larger cut while it is aging, before the finished steaks are prepared for the counter.
No. Aging time can vary with the cut, the conditions, and the flavor being developed. More days do not automatically mean a better steak for every customer.
Check each batch's start and expected release dates to see its planned aging window.
The short loin is the section that supplies familiar steaks such as T-bones and porterhouses. It includes the strip and tenderloin muscles. Depending on how it is cut, those muscles can also be separated into strip steaks and tenderloin steaks.
Ask the counter which cuts will be offered from the current batch.
We don't take online reservations or hold inventory through this page. Call the store or stop by the butcher counter to check availability and ask about upcoming batches.
The countdown follows the batch's expected release date. Our staff confirms when steaks are available at the butcher counter.
Check the batch's availability status or contact the store before making a special trip.
Dry-aged steaks are a butcher-case conversation. Call the store or stop in if you want to know what is ready today.
