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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.
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.
Yes. After being aged, the outer crust is cut away and the meat underneath is safe to eat.
We currently have USDA prime NY Strip steaks, USDA prime Ribeye boneless steaks, USDA choice bone-in Ribeye steaks, USDA Tomahawk Ribeye Steaks, and Top Sirloin Steaks.
Second Wave event on August 12th at 7:30pm, first come first served.