Beyond Prime Cuts: How to Dry Age Rounds, Chucks, and Other Value Cuts

Prime cuts like ribeye and strip loin often get the spotlight, but there's enormous opportunity in applying dry aging to so-called “value” cuts like round, chuck, and brisket. These sections, traditionally destined for ground beef or slow cooking, can become surprising stars with the right dry aging approach.

When aged properly, these cuts develop rich, concentrated flavor and significantly improved tenderness. For instance, dry-aged chuck can rival more expensive steaks in both texture and depth of flavor, making it ideal for chefs looking to create memorable dishes on a budget. The key is knowing the right aging period—typically 30–45 days—and ensuring proper handling.

Dry aging these cuts gives ranchers more ways to profit from the entire animal. Instead of letting them fall into low-value channels, they can be transformed into products that command attention from creative chefs and adventurous consumers. This strategy not only increases carcass utilization but also enhances overall profitability. get in touch to learn more about how we can work with you to dry age today!