PROCESS
Dry Aging is the natural process of exposing primal cuts of meat to oxygen and humidity to encourage both environmental and internal enzymes to break down molecular chains of proteins. The result is an elevated and more complex flavoured meat with a tender texture.

SOURCE
Established in 2017, Pioneer Valley is situated in Boothbay Harbor, where their meat comes from sustainable and conscientious sources. Renowned Chefs and owners JD and Meghan Fairman then use their knowledge of classical, old-world techniques and modern flavour profiles to create hand-crafted, smoked, and cured products of superb quality. We are proud to showcase them here at Noble.

TEMPERATURE
Although all temperatures can be accommodated, it is recommended due to the nature of Dry Age Meat to serve these cuts at either RARE, MEDIUM RARE, or MEDIUM to maintain quality. To ensure your satisfaction please consider other beef options if a higher temperature is desired.