Properly Aged Beef

Beef should be aged before you eat it in order to further increase taste and tenderness.  This gives the natural enzymes in the meat time to tenderize.  In modern times this is accomplished by "wet aging" the meat, which simply means letting the beef stay in its vacuum-packed bag for at least 21 days.  Many supermarkets do not age their beef for 21 days resulting in meat that is often tough to chew. 

Aging: 
Aging is the process that makes even the finest quality meat more tender and flavorful.  The meat is placed in refrigerated coolers, where humidity, temperature, and air circulation are carefully controlled.  During this natural process, complex proteins are broken down by the meat's enzymes, causing increased tenderness and enhanced flavor.

Dry Aging:
During this process the meat is aged in specially designed coolers to maintain an environment of controlled refrigerated temperatures, humidity and air circulation.  During this process the meat ages while directly exposed to the air.  The beef enzymes break down over time and tenderize the meat.  Although more costly, this traditional old world process produces exceptional texture and a buttery flavor that is unique to the dry age process. 

Wet Aging:
During this process the aging meats are under controlled refrigeration in vacuum-sealed plastic bags that prevents moisture from evaporating.  The enzymes break down the complex proteins from the inside out.  The result is tender, juicy meat with a flavor unique to the wet aging process. 
*Unless otherwise noted all Bonanza's beef is wet aged. 

Our hand picked Prime Steaks are the highest grade designated by the USDA.

Bonanza is proud to offer all natural USDA Prime and Choice beef, aged 21 to 28 days in specially designed humidified coolers.  Premium supermarkets do not sell naturally aged steaks due to the added cost of this delicate aging process.  At Bonanza, we've made it our business.  Place your order today and enjoy the difference. 

All steaks aged a minimum of 21 days
All steaks Midwestern corn fed.
No pump, preservatives, or tenderizers added to meat
Minimal processing.
Feed tested for pesticide residues.

Marbling:  (Also refer under FAQ tab on home page - Beef Grading Guide
The natural flecks of fat distributed throughout beef, provide juiciness and flavor.  The higher the marbling content, the more flavorful and juicy the cut of beef will be.  When assigning grades of beef the USDA uses marbling as the most important factor in determing the grade. 

USDA Prime, which has the most marbling, is the highest quality grade assigned by the USDA, which describes it as "the ultimate in tenderness, juiciness, and flavor."   This is the top quality beef produced in the USA.  It is required to have come from younger aged cattle so that the meat will be more tender and it must have the highest levels of fat marbling.  Fat Marbling is the small flecks of fat embedded inside the meat.  This marbling melts when cooked, which adds taste and juciness without adding cholesterol.  As a rule, you will only find Prime meat served at the very finest hotels and restaurants, and in recent years only roughly 1% of all the beef produced in the USA qualified as Prime. 

USDA Choice is the second highest grade assigned by the USDA.  This meat has less marbling, but more than any of the remaining six lower-quality grade designations.  Choice grade beef has less marbling than Prime, but is of very high quality. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful.