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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 Shortloins (Porterhouse, Bone-In Striploin), Bone-In Ribeyes, and Silver Wagyu Striploins in the Dry-Ager.
Next batch of dry-aged is ready and in our service counter. No reservations, no limits.