Reasor's Presents: Dry Aged Beef

TAHLEQUAH, April 7—When you think of Easter dinner, you probably think of traditional ham or lamb. Your family has served it for years, and your guests expect it.

This year, surprise them with an unforgettable main dish: Reasor's tender, intensely flavored dry aged beef. Now, what is "dry aged?"

If you ask Reasor's most experienced meat cutters what makes a great eating experience, they will tell you beef that has been dry aged. Dry aging is a time honored process that allows the natural enzymes in beef to tenderize and break down the muscles on the meat. Cold airflow over the meat allows moisture and water in the beef to evaporate, delivering a concentrated flavor unlike anything you've ever tasted. Reasor's dry ages Certified Angus Beef® Prime rib eye for 21 days to ensure superb taste and texture.

In the 1950s and 60s, most beef was dry aged. Now, you'll only find this technique at the top 5-star restaurants—and exclusively at Reasor's. Taste the old-fashioned difference and try some today!

Reasor’s dry aged Certified Angus Beef® is available for a limited time only.