Dry aging is the process of aging meat in specially-designed coolers to maintain an environment of controlled refrigerated temperatures, humidity, and air circulation. During this process the meat ages while directly exposed to the air. Over time, the beefs enzymes break down and tenderize the meat. Although more costly, this traditional old world process yields exceptional texture and a buttery flavor that is unique to the dry age process.
Our hand picked Prime Beef Steaks are the highest grade designated by the USDA.
Don’t be fooled! If it is not stamped “USDA PRIME”, it is a choice or lower grade. Often companies may claim their meat is prime, but look for the stamp. There is nothing better than what we offer.