This company started purely from passion years ago, because I was not satisfied with the quality of steaks I was getting. This fueled the desire and passion to find steak and meat that would have more flavor, ultimately through dry aging. I spent years testing various cuts of beef, pork, and lamb from 14 days dry aged all the way to 210 days dry aged successfully and unsuccessfully. This process allowed me to create the proper conditions to take a cut of meat to its absolute peak flavor and texture.
At Edwards Aged Meats, I specialize in only Dry Aged meats and my mission is to educate people and give them a memorable experience with my products. I believe steaks and chops should be Dry Aged because that is the pinnacle form of the product. And to help ensure I am starting with the best initial product, I source animals that are Pasture raised and grain finished for beef, and all grass fed for lamb and pork. The farms raise Angus cattle, Berkshire pigs, and Pozzi Lambs. The animals are never fed antibiotics or hormones. All my Australian Wagyu products are pasture raised as well and are imported in from award winning farms in Australia.
The meats that I sell have been dry aged various lengths of time to what I believe provides the best balance of flavor, aroma, and texture.
