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Home > DRY-AGED PRIME BEEF

Fresh beef is approximately 72% water. Dry-aging allows much of that water to evaporate and gives the enzymes in the meat a chance to partially break down the proteins. This process both concentrates the flavor of the beef and tenderizes it. Dry-aged beef has a delicious nutty flavor and a tenderness that aficionados would die for.

We age beef on the premises of our fully USDA inspected facility. The environment in our aging rooms is meticulously maintained to a temperature of 35 degrees and less than 85% humidity. At any given moment, our aging rooms combined house 5,000-6,000 (sub)primals that yield over 80,000 steaks.

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Dry-Aged Original Burger Blend Dry-Aged USDA Prime Black Angus Bone-In NY Strip Steaks
50 Day Dry-Aged USDA Prime Black Angus Bone-In NY Strip Steaks Dry-Aged USDA Prime Black Angus T-Bone Steaks
Dry-Aged USDA Prime Black Angus Bone-In Rib Steaks 70 Day Dry-Aged USDA Prime Black Angus Bone-In NY Strip Steaks
50 Day Dry-Aged USDA Prime Black Angus T-Bone Steaks 50 Day Dry-Aged USDA Prime Black Angus Bone-In Rib Steaks
70 Day Dry-Aged USDA Prime Black Angus Bone-In Rib Steaks 70 Day Dry-Aged USDA Prime Black Angus T-Bone Steaks
Dry-Aged USDA Prime Black Angus Porterhouse Steaks 50 Day Dry-Aged USDA Prime Black Angus Porterhouse Steaks
70 Day Dry-Aged USDA Prime Black Angus Porterhouse Steaks Dry-Aged USDA Prime Black Angus Standing Rib Roast
30 Day USDA Prime Standing Rib Roast (Boned and Tied) 50 Day USDA Prime Standing Rib Roast (Boned and Tied)
50 Day Dry-Aged USDA Prime Standing Rib Roast