This guide will show you the differences between wet-aged and dry-aged beef—from how each process develops flavor to how those differences influence grilling technique. It also explores how to grill pork, poultry, and the accompaniments that complete a great meal. Think of it as your roadmap to choosing the right cuts, mastering the grill, and serving dishes that bring everything together.
This guide will show you the differences between wet-aged and dry-aged beef—from how each process develops flavor to how those differences influence grilling technique. It also explores how to grill pork, poultry, and the accompaniments that complete a great meal. Think of it as your roadmap to choosing the right cuts, mastering the grill, and serving dishes that bring everything together.
-Chef Kyle Bowser
with Grilled Brussels Sprouts, Sautéed Mushrooms, and Sweet Potato Mash
with Braised Spinach and Limoncello Sauce
with Grilled Asparagus, Au Gratin Potatoes, and Sautéed Mushrooms
with Grilled Brussels Sprouts, Braised Beet Greens, and Tomato/Bacon Jam
with Grilled Brussels Sprouts, Sautéed Mushrooms, and Sweet Potato Mash
with Grilled Asparagus, Au Gratin Potatoes, and Sautéed Mushrooms
with Braised Spinach and Limoncello Sauce
with Grilled Brussels Sprouts, Braised Beet Greens, and Tomato/Bacon Jam
What sets Circle M Meats apart is the integrity behind every cut. Their commitment to regenerative farming brings real depth and character to the meat — you can taste the health of the land in every bite. And the dry-aging process? It transforms good beef into something extraordinary, rich, tender, and full of soul.
- Chef Kyle Bowser, Orlando, FL
A portion of The Ultimate Grilling Guide proceeds goes to the charity LFCR Foundation. Their goal is to provide safe and successful hunting and fishing opportunities for charitable organizations. More information about them can be found at:
Join the Circle and be part of the Circle M Meats community. You’ll be first to know when our limited herd opens, and you’ll get access to specials on individual cuts, curated boxes, and bulk beef.
602 N 17th Street, Monett, MO 65708 | 417.405.1112