OUR TRADITION
Five generations of the Strassburger family have earned a reputation for honesty, integrity, customer service and the highest quality meats. When it comes to custom meat-cutting, including private label services for fresh or frozen steaks, you can expect the same commitment to meet the needs of our customers.
Strict procurement and inspection practices plus close relationships with our suppliers are big reasons behind Strassburger's reputation for excellence and the loyalty of so many restaurant groups nationwide. The buying power that comes with handling large volumes of aged beef and other meats means we can offer quality products at competitive prices.
AGING ROOM. An art tried by many but mastered by few.
With dry aged beef, you get not only the tenderness that is distinctive to this process, but also the unique flavor that only dry aged beef will have. Dry aged meat is stored on racks in a temperature, humidity, and air flow controlled room that is monitored daily. This method is expensive, but worth it to achieve the finest flavor and texture. First and foremost, there is more of a “shrink”. Explain shrink. The shrink can be controlled through carefully monitored humidity levels. . Our process gives the meat a hard outer covering that is removed when cut into a steak for a customer. Dry aging is the most complex of the methods and varies from company to company. Aging beef is truly an art.
