Dry Aged

We dry age our premium cuts by placing them in a temperature-controlled chiller for an extended amount of time (from 30 to 45 days) to enhance the taste and texture of the meat. 

When meat is dry-aged, moisture is removed, concentrating the flavor of the fat which retains more moisture than the lean portion. Enzymes naturally present in the meat will also break down tough muscle tissue, making the meat much more tender than a fresh steak. 

If you have a special date in mind, do let us know as we will reserve a cut for you right away.