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Welcome to the Marketplace

Welcome to The Marketplace

Dry-aging is equal parts process and inputs. To make sure you get the best result, you’ll want to pick the right subprimal cut, a high quality supplier, and understand the certifications they offer. Good news: we’ve compiled everything you need to know so you can get aging.

U.S. Select

Select is widely accessible in grocery stores. It is considerably lean, making it perfect for moist heat cooking methods to help tenderize the tough fibres.

U.S. Choice

Choice beef has a good amount of fat marbling, imparting the tender texture many look for in a cut of beef. Choice is an excellent alternative to high grade beef, accounting for roughly 50 per cent of all graded beef in the USA. Choice beef is great for dry aging, creating intricate marbling and strong flavor.

U.S. Prime

Prime is the highest grade of beef. It has the most fat marbling, a beautifully tender texture and rich flavor. Prime only accounts for 2.9 percent of all graded beef in the US, and is usually reserved for high end restaurants. Perfect for dry aging, prime beef is as good as it gets.

Beef Cuts for Dry-Aging


This is where you’ll find the Prime Rib and Ribeye. While bone-in is preferred, any ribeye subprimal is great for dry-aging. Ribs have a lot of flavor and marbling, perfect for aging your way to a tender, mouth watering steak. For beginners, a boneless ribeye will be easier to butcher.

Recommended age time: Minimum 28 days


While a striploin has less fat than a ribeye, it remains incredibly tender as a lesser used muscle. Dry-aged striploin is best used as unforgettable steaks.

Recommended age time: Minimum 28 days


Sirloin comes from the same loin as the strip, porterhouse and tenderloin. It’s less tender than the striploin, but known for its incredible depth of flavor. Dry-aged sirloin is also often used for beefy, flavorful steak, but can also be ground and added to a burger blend.

Recommended age time: Maximum 21 - 28 days

Butcher's sketch of a cow with guidelines of each cut of beef


Chuckroast is great for a shorter age, as the cut has minimal fat. Aging tenderizes the beef, deepening its’ flavor and making the perfect blend for burgers and other ground meat uses.

Age time: Maximum 21 - 28 days


Tenderloin has minimal fat, so it takes less time to age. Through the aging process, this cut develops deep flavor and a tender texture perfect for roasting.

Age time: 15 - 21 days


Porterhouse is from the short loin, which is known for its distinct marbling and tenderness. When aged, the Porterhouse gets an enhanced texture and flavor suitable for steaks.

Age time: Minimum 28 days

Meet the Farmers

SteakAger connected with some of the country’s greatest farmers and producers to get you access to premium, restaurant-quality beef. Each farmer puts time and energy into producing the highest quality beef, with various certifications to meet your needs.

Certifications Legend



Animals ate a pasture based, ruminant diet of only grass which can product better animal health and nutrient quality in final product.



Indicates strong standards for environmental sustainability. Animal feed is organically produced without animal by-products or GMOs.



Beef and its feed are produced without the use of GMOs and minimal possible cross-contamination with GMO-derived products during production.

Humane Handling

Humane Handling

Animal was raised and handled in a humane way during every stage of its life.

Pasture Raised

Pasture Raised

Animal gets a significant portion of their nutrition from managed pastures.

USA Beef

USA Beef

Animal was raised and handled exclusively in the U.S.