Snake River Farms offers a wide variety of both wet-aged and dry-aged beef
Snake River Farms offers a wide variety of both wet-aged and dry-aged beef for every kind of occasion or get together. Because of this, one of the most commonly asked questions we receive from our customers is, “Wet-aged vs. dry-aged beef. What tastes better?” To us, it’s kind of like being asked which kid we love most. They’re both fantastic! But for many customers, that answer is usually considered the easy way out. 
Honestly, it depends on the occasion, the cut of beef and your personal taste preferences. I include affiliate links within this post to support the maintenance and development of this site.
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Snake River Farms American Kobe (Wagyu)
Snake River Farms American Kobe (Wagyu) beef is in high demand and is regularly featured in Michelin starred restaurants. Snake River Farms uses the Japanese marbling scale to accurately measure the marbling in their celebrated beef, as it exceeds the standard for USDA Prime.
Most of us have been conditioned to think that the bright tomato-red steaks we’re used to seeing in the grocery store meat section is what we should be shooting for. They may look delicious, but they’re probably a little dull in the taste department. The fact is that most of this supermarket meat has not been aged at all. So, it lacks the benefit of the aging process, both wet or dry.
Aging meat is an art form. Similar to wine, cheese and other delicacies that get better with age, meat begins to break down over time to become more tender and more flavorful. In a properly controlled environment, aged meat – especially dry-aged cuts, can take beef to a completely new level of taste.
About Snake River Farms and Double R Ranch
Double R Ranch and Snake River Farms are part of Agri Beef Co., a family owned and operated business dedicated to producing the highest quality beef and pork in the United States.
Founded in 1968 by Robert Rebholtz, Sr., Agri Beef started as a ranching and feeding operation and grown to incorporate every step of the beef lifecycle which includes ranching, cattle feeding, animal nutrition, beef processing, marketing and sales. This comprehensive approach ensures the products that arrive at your door are the best available
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