Please note that due to water loss during the dry aging process, the beef will cook faster than none-aged steaks. So, keep a meat thermometer handy for that perfect sear!
Our in-house
dry-aging is a carefully controlled process that uses precise temperature and humidity to break down connective tissue, making the meat incredibly tender. As it ages, the beef’s natural flavors intensify and concentrate.
This batch of dry age beef is nuanced yet mild, with some sweetness from the concentrated flavors. It's perfect for both a dry age lover or someone new to trying dry aged beef.
Please note that due to water loss during the dry aging process, this steak will cook faster than non-aged steaks, so keep a meat thermometer handy for that perfect sear!
Sold in 1.5" thick steaks ranging approximately 24 oz, bone-in, vacuum-packed.
