Summerfield Vintage TM Dry-Aging

         Summerfield has perfected the time-honored tradition of dry-aging.  The process is by no means a new one.  Before the days of vacuum sealed product (wet-aged), most beef and lamb were dry-aged out of necessity.  Jamie's desire to offer a better beef then was available, led him to learn this old technique.  In a very cold, clean, humidity-controlled room, with ample circulation, the superlative Summerfield Vintage TM dry-aged beef and lamb is created.  This special process extracts 10 -15 % of the moisture while breaking down the muscle's connective tissues, shortening the muscle fibers which produces a silky and slightly nutty full-flavored meat.  Unlike many other dry-aged techniques, Summerfield's well-ventilated dry-aged room does not produce mold.  The Summerfield Vintage TM dry-aged process ensures that the meat produces the best it has to offer.  Summerfield Vintage TM products are available only though special order or consignment.