Why We Age
Circle M Meats Steaks
Every Circle M Signature Steak begins with one defining trait: perfectly balanced marbling — the foundation of tenderness, flavor, and richness. Without it, nothing else matters.
Then comes time — the quiet force that transforms great beef into something unforgettable. With each passing day of carefully managed wet aging and traditional dry aging, flavor deepens, texture refines, and the steak reaches its full potential.
Every cut begins with a minimum 30-day wet-aging process, sealed in sous vide–rated packaging and aged in its natural juices for exceptional tenderness, moisture, and clean beef flavor.
Dry aging intensifies the natural flavors of the meat, creating a depth and complexity that is unmatched by any other method. The enzymatic breakdown of muscle fibers during dry aging results in a more tender and succulent steak. As moisture evaporates from the meat, the flavors become more concentrated, leading to a richer and more robust taste and a higher level of protein per ounce.
Attributes
Wet Aged
Dry Aged
Aging Method
Sealed in vacuum packaging, the meat rests at a low temperature
Aged uncovered in a controlled temperature and humidity environment
Typical Aging Time
30 Days
21 additional days after wet aging
Flavor Profile
Clean, classic beef flavor
Umami-rich, deep, concentrated flavor
Texture
Very tender and juicy
Exceptionally tender
We age our steaks just the right amount of time for the ultimate taste and texture.
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602 N 17th Street, Monett, MO 65708 | 417.405.1112