WHOLESALE
Our Aging Process & Packaging
Great beef is shaped by time and intention.
Explore the difference between wet aged and dry aged selections—each offering a distinct expression of flavor, texture, and character.
Every cut of Circle M Meats beef begins with a minimum 30-day wet-aging process. Each cut is sealed in sous vide–rated vacuum packaging and aged in its own natural juices, allowing enzymes to gently tenderize the meat while preserving moisture and a clean, classic beef flavor. This method delivers exceptional tenderness and consistency, creating the foundation for every wet-aged cut we offer.
30 day Wet Aged
Every cut of Circle M Meats beef begins with a minimum 30-day wet-aging process. Each cut is sealed in sous vide–rated vacuum packaging and aged in its own natural juices, allowing enzymes to gently tenderize the meat while preserving moisture and a clean, classic beef flavor. This method delivers exceptional tenderness and consistency, creating the foundation for every wet-aged cut we offer.
Our dry aged beef is built on that wet aged foundation. After completing the 30 day wet aging process, selected primal cuts are carefully transitioned into our dry-aging rooms for an additional 21 days. During this time, controlled airflow and precise temperature and humidity allow moisture to slowly evaporate, concentrating flavor and developing the bold, complex character dry aging is known for—without sacrificing the tenderness established during wet aging.
21 day Dry Aged
Our dry aged beef is built on that wet aged foundation. After completing the 30 day wet aging process, selected primal cuts are carefully transitioned into our dry-aging rooms for an additional 21 days. During this time, controlled airflow and precise temperature and humidity allow moisture to slowly evaporate, concentrating flavor and developing the bold, complex character dry aging is known for—without sacrificing the tenderness established during wet aging.
Superior Packaging
Freshness Preserved
Each steak is vacuum sealed to lock in natural juices and flavor while protecting quality during storage and shipping.
Sous-Vide Ready
Our packaging allows steaks to be cooked directly using sous-vide—America’s fastest-growing cooking method—making preparation simple while delivering consistent, restaurant-quality results.
Safe & Secure
The airtight seal protects every cut from packaging to preparation, helping maintain freshness in the refrigerator or freezer.
Contact us to learn more.
602 N 17th Street, Monett, MO 65708 | 417.405.1112