In the rolling hills of Cedar County, a sixth-generation Nebraska ranch is reviving a nearly forgotten art that transforms good beef into something extraordinary. Here's how KL Beef Co.'s meticulous dry-aging process creates steaks that rival those found in America's finest restaurants.
When Kyle Lammers slides open the heavy door to the aging room at KL Beef Co.'s Hartington ranch, the rich, nutty aroma that escapes tells a story before you even see what's inside. Rows of beef hang in carefully controlled conditions—a scene that's become increasingly rare in today's fast-paced meat industry.
"Most people have never tasted properly dry-aged beef," Kyle explains, his voice carrying the quiet confidence of someone who's grown up in the cattle business. "Once they do, there's no going back to what they're selling at the supermarket."
He's not exaggerating. In an era when most beef is rushed from processing to plate, KL Beef Co. is doing something different: taking the time to let nature enhance what's already exceptional.
What Makes Dry-Aged Beef So Special?
Dry-aging is both an art and a science—a process that transforms great beef into something transcendent through controlled exposure to air, temperature, and time. But what exactly happens during those crucial weeks?
The Chemistry of Flavor
During dry-aging, three critical processes occur:
1. Moisture Evaporation: As water slowly evaporates from the beef, flavors concentrate and intensify, similar to how reducing a sauce enhances its taste.
2. Enzymatic Breakdown: Natural enzymes in the meat break down muscle fibers and connective tissues, resulting in remarkable tenderness.
3. Controlled Oxidation: Beneficial bacteria create complex compounds that produce the distinctive nutty, slightly funky character that dry-aged beef is renowned for.
"Each day in the aging room builds character in the meat," notes Kyle. "But timing is everything—too little time and you miss the full effect; too much and you risk losing quality."
At KL Beef Co., steaks are aged between 14-21 days—the sweet spot for developing flavor while maintaining the beef's inherent qualities.
Premium Angus Beef: Starting With Excellence
Great dry-aged steaks begin long before the aging room. KL Beef Co.'s commitment to quality starts with their breeding program.
"We source our replacement Angus heifers from Pearl Creek Ranch in Montana and our bulls from Wagon Hammer Ranch right here in Nebraska," Kyle explains. "The genetics matter tremendously."
Their cattle spend a minimum of five months rotating through grassland and corn stocks before entering the feed yard, where they receive an all-natural ration including roughage, corn silage, grain, and modified distillers—a byproduct of ethanol production.
This carefully managed approach creates beef with ideal marbling—those delicate streaks of fat that melt during cooking to create juicy, flavorful meat. When combined with the dry-aging process, the result is beef that's distinctly superior.
The Art of the Cut: Premium Steaks from KL Beef Co.
After aging, the beef is hand-cut into premium steaks by skilled butchers at local USDA-inspected meat lockers within two hours of Hartington. Their steak collection includes sought-after cuts that showcase the dry-aging process:
Ribeye Steaks
The crown jewel of many steak enthusiasts' repertoire, KL Beef Co.'s ribeyes feature exceptional marbling and a rich, buttery flavor profile enhanced by dry-aging. The abundant intramuscular fat in these steaks melts during cooking, creating a self-basting effect that results in incredible juiciness and flavor.
New York Strip Steaks
With a firmer texture than ribeyes but still remarkably tender thanks to the dry-aging process, New York strips offer a robust beef flavor with the perfect balance of lean meat and fat. The dry-aging process particularly enhances this cut, creating a concentrated beef flavor with subtle notes of blue cheese and nuts.
Sirloin Steaks
Leaner than ribeyes but still packed with flavor, dry-aged sirloin offers a heartier beef taste with a satisfying texture. The enzymatic action during aging transforms what can sometimes be a tougher cut into something special.
Tenderloin (Filet Mignon)
Though naturally tender, filet mignon benefits from dry-aging in a unique way—the process adds complexity and depth to what can sometimes be a mild-flavored cut. The result is the ultimate combination of buttery tenderness and enhanced flavor.
"Each cut has its own personality," says Morgan Rhea, who handles marketing for KL Beef Co. while running their Harvest & Haven product line. "The dry-aging process brings out the best in each one, but in different ways."
Beyond the Standard: Specialty Cuts and Experiences
For those looking to explore beyond the standard steaks, KL Beef Co. offers specialty cuts that showcase the versatility of dry-aged beef:
Tomahawk Steaks
These impressive, long-bone ribeyes make a statement on any plate. The exposed bone provides an excellent handle for turning during cooking and adds flavor to the meat during the aging process.
Bone-In Ribeyes and Strips
The presence of bone during the aging process and cooking adds depth to the flavor profile while helping the meat cook more evenly.
Custom Thickness Options
Unlike standardized supermarket cuts, KL Beef Co. offers steaks cut to your preferred thickness—whether you prefer a thinner cut for quick meals or a massive 2-inch thick steak for special occasions.
From Nebraska to Your Table: The Shipping Process
KL Beef Co. has perfected the art of delivering their premium dry-aged steaks to customers throughout Nebraska and surrounding communities.
"Shipping premium beef requires as much care as raising and aging it," explains Kyle. "Our Cryovac vacuum-sealed packaging maintains freshness and quality, whether we're hand-delivering locally or shipping to customers further away."
All steaks are:
- Flash-frozen to lock in freshness
- Vacuum-sealed to prevent freezer burn
- Carefully packed with insulation and ice packs
- Shipped to arrive within 1-2 days
This careful handling ensures the steaks arrive in the same condition as if you'd visited the ranch and selected them yourself.
The Family Behind the Flavor
What makes KL Beef Co.'s approach to dry-aging unique is the family story behind it. Kyle represents the sixth generation of his family to raise cattle in Cedar County since his ancestor John Lammers—known as the "Cattle King" of Cedar County—arrived from Germany in 1857.
Despite losing his left arm in a farming accident at age 13, Kyle's dedication to ranching never wavered. Today, he and Morgan are raising their children with the same values and commitment to quality that have defined the operation for generations.
"There's something special about continuing a tradition that goes back over 160 years," Kyle reflects. "But we're not just doing things the old way—we're combining time-tested methods like dry-aging with modern understanding of animal welfare and sustainability."
Cooking the Perfect Dry-Aged Steak
Dry-aged beef cooks differently than conventional steaks. Here are Kyle's tips for preparing KL Beef Co. steaks at home:
- Bring to room temperature: Remove your steak from the refrigerator 30-45 minutes before cooking.
- Season simply: The complex flavor of dry-aged beef shines with just coarse salt and freshly ground pepper.
- Use high heat: Whether grilling or pan-searing, start with high heat to develop a flavorful crust.
- Cook less than you think: Dry-aged beef cooks slightly faster than conventional beef. For medium-rare, aim for an internal temperature of 130-135°F.
- Rest properly: Allow your steak to rest for 5-10 minutes before cutting to keep juices from escaping.
"The beauty of properly dry-aged beef is that it's forgiving," Kyle notes. "The aging process has already done so much of the work in developing flavor and tenderness."
Experience Nebraska's Finest Steaks
Ready to experience the difference dry-aging makes? Visit KL Beef Co.'s steak collection to browse individually cut steaks that can be shipped directly to your door.
For those looking to stock up, their bulk beef options (whole, half, quarter, and eighth shares) offer a cost-effective way to enjoy premium dry-aged beef all year long.
Questions about dry-aging or curious about custom cuts? Contact the KL Beef Co. team to learn more about their process and products.
KL Beef Co.: Six generations of Nebraska ranching expertise in every perfectly dry-aged steak.