Flatwater Beef markets 21 day Nebraska dried up aged beef throughout the continental USA. There are many explanations why Flatwater markets truly unique steak, roasts and surface beef. First, the complete beef is dried out aged. The procedure involves clinging the beef in a local climate controlled cool for 21 days and nights before being lower into steak, roasts, brisket plus more. While some challengers offer the premium cuts like this it's very rare that you will find roasts and floor beef Dry Aged Steak . This is especially important to the overall taste and tenderness of the meat since during the increasing age process the wetness evaporates providing you a more flavour condensed cut. During the process the natural enzymes breakdown the beef and in turn provides it more tenderness. Second of all, Flatwater Beef only sources their cattle from the center of beef country in central Nebraska. How come this important? I'm pleased you asked. It is popular that Nebraska Meat has