Dry-Aged vs. Wet-Aged Meat
After an animal is slaughtered, enzymes immediately start breaking down muscle tissue, making it more tender. In the beef industry, this process is called aging and can last anywhere from three days to several weeks.
Benefits of the Silvopasture Model
What is silvopasture, why did we choose this method, and why does it matter to you? We are very fortunate to live only 30 minutes from Bret Chedzoy, one of the leading experts in silvopasture.
