"Mile High AgedTM beef is a time honored technique" This quality aging method makes the beef you buy not only more tender, but concentrates flavor and produces meat that is superb in taste and texture. Though rare in today's mass corporate produced and profit driven markets, the art of producing dry aged beef is still in demand for gourmet customers who know its unsurpassed quality. Mile High AgedTM beef can only be found in the finest restaurants, upscale groceries, and gourmet steak companies like Lombardi Brother's Meats. Let Lombardi Brothers "customize" a dry aging program for your establishment. "Now you can experience 5 star restaurant quality dry aged Certified Angus Beef® beef from the Mile High City!"   "Mile High AgedTM beef is dry aged in a controlled, closely watched, refrigerated environment for at least 21 days." Aging at altitude (5280 feet) has its advantages… the humidity is controlled to 65% to prevent too great a loss of water from the tissue (lean is 70% water). A constant flow of air is also maintained, as well as absolute strict adherence to cleanliness. The most important part of the process, however, is not science or facility. It is the meat cutter, who brings to the process art, founded in years of experience. It is this experience and watchful attention to detail that allows an average cut of beef to be transformed into a sensory sensation.