Every butcher shop's map listing looks the same, but dry-aging beef takes a dedicated cooler, weeks of time, and real trim loss most shops don't bother with — a detail that only surfaces if you dig through reviews or call and ask. Every shop on this page has dry-aged beef confirmed from its own case list, menu, or website, not guessed from the word "butcher."
Denver 4
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Oliver's Meat Market
1718 E 6th Ave, Denver, CO 80218-3616
Mon-Fri 08:00 AM - 07:00 PM
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Western Daughters Butcher Shoppe
3326 Tejon St, Denver, CO 80211-3489
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The Ranch Retail By Lombardi Brothers Meats
4720 Tejon St, Denver, CO 80211-1257
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Lombardi Brothers Meats
6211 E 42nd Ave , Denver, CO 80216
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Omaha Steaks
1605 Briargate Pkwy Ste 107, Colorado Springs, CO 80920
Elizabeth 1
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Elizabeth Locker Plant Inc
366 E Grant St, Elizabeth, CO 80107-7430
table-since 19-44
Golden 1
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Locavore Delivery
11122 Circle Dr, Golden, CO 80403
La Salle 1
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Boulder Beef
24249 County Road 34, La Salle, CO 80645-9721
Larkspur 1
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Snow Creek Ranch Steaks
10997 Spruce Mountain Rd, Larkspur, CO 80118
Pueblo 1
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Bay's Meat Market
2029 S Pueblo Blvd, Pueblo, CO 81005-3296
Mon-Sat 10am-6pm
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Omaha Steaks
10449 Town Center Dr Ste 400, Westminster, CO 80021
Also in Colorado
- Butcher Shops294
- Specialty Food Stores232
- Deer & Game Processing56
- Delis36
- Custom-Cut Butcher Shops32
- Cheese Shops24
Good to know
What's the difference between dry-aged and wet-aged beef?
Dry-aged beef hangs uncovered in a temperature- and humidity-controlled cooler for weeks, concentrating flavor and tenderizing the meat as moisture evaporates and natural enzymes break down muscle fibers. Wet-aged beef ages sealed in vacuum-packed plastic, which tenderizes it too but keeps more moisture and skips the nuttier, more concentrated flavor dry-aging produces.
Why is dry-aged beef so much more expensive?
Dry-aging loses a meaningful share of the cut's weight to moisture evaporation and requires trimming a dried outer crust before it's sold, on top of weeks of cooler space and monitoring. Shops pass that lost weight and labor into the price, which is usually noticeably higher than the same cut wet-aged.
What is hanging weight?
Hanging weight is the weight of a slaughtered animal after skinning and evisceration, but before final trimming and dry aging. When purchasing a side or whole animal in Colorado, local processors charge based on this weight. Browse 11 meat processors across Colorado on ButcherAtlas to learn more about custom carcass purchasing.
How to make sausage at home?
To make sausage at home, chill high-fat meat and grind it, mix thoroughly with seasonings and ice water until sticky, then stuff into natural casings. Keep all equipment cold to preserve the emulsion and texture. For custom meat grinds and fresh casings, visit any of the 11 specialized meat markets listed across Colorado on ButcherAtlas.