Maybe they dry aged?

We had some steaks Sunday that I put in the freezer late summer – they were absolutely fantastic!

3 were in the original butcher wrap popped into the freezer the day after being bought and not used.

The 4th was an extra, not needed, wrapped back in the butcher paper -- a week or 2 later than the others.

These steaks are always great; they’re ungraded tender loin with a nice strip of bacon around them. The are displayed on a try in the butcher area of Jerry Foods each sitting on a pad and plastic wrapped.

Others out of the freezer have also been great.

So, is there an aging process happening, or just a bit of luck?