What Is Aged Meat? Why We Give Our Beef 14 to 21 Days

Time makes it better. We just make sure it gets the time.

Here is what aged meat means at Gazar Co., what happens to the beef while it ages, and what you will notice on the plate.

How we age our meat

At Gazar Co., we age our meat for 14 to 21 days in a controlled, refrigerated environment. It is never rushed.

What happens during aging

Aging allows the natural enzymes in the meat to slowly break down muscle fibres. That makes the meat more tender, more flavourful and easier to cook.

What we add: nothing

Aging is not about adding anything. We just give the meat the time it needs to reach its full potential. No additives, no shortcuts — just time and care.

What you taste

• More tenderness.
• Deeper, cleaner beef flavour.

Is aged meat hard to cook?

On the contrary. Aged meat is easier to cook, because quality meat does most of the work for you. Each cut has its own cooking methods, recipes and tips. If you are not sure where to start, send us a DM on Instagram and our team will guide you step by step.

The one 28-day cut

Our Dry-Aged Sirloin is the exception to the 14 to 21 days: it is aged for 28 days, bone-in. The bone adds depth and the aging adds complexity.

Where to start

• Aged Ribeye — one of the juiciest and most flavourful cuts of beef.
• Aged Kansas Steak — cut from the striploin, with a firm texture and rich beef flavour.
• Aged Sirloin — great value, versatile cooking.

Questions

How long do you age your meat? 14 to 21 days, in a controlled, refrigerated environment.

Do you add anything during aging? No. We just give the meat the time it needs.

Is aged meat harder to cook? No. It is easier to cook.

Gazar Co. Halal. Same-day delivery.