Locally owned and operated!
Dry Age FAQ
What is dry aging?
Dry aged beef is placed on a rack in a temperature controlled, humidity controlled environment. The beef ages for 30, 60, or even 90 days.
What is the difference between regular beef and dry aged?
When the moisture leaves a dry aged steak, the beef flavor concentrates in the meat. It also tenderizes the meat making the meat buttery in texture.
Is dry aged meat safe?
Yes. After being aged, the outer crust is cut away and the meat underneath is safe to eat.
What cuts will you have available?
We currently have USDA Prime Bone-In Ribeye Steaks
How do I get one of these steaks?
Next batch of dry-aged will be ready around Christmas Time.