We take select steaks from the top programs in the the world and then put them through a 30+ day dry aging program, simultaneously creating new and intensified flavors. Collagen, which holds muscle fibers together and causes a steak to toughen during cooking are broken down during the dry aging process.
With these molecular bonds broken down, dry aged steaks achieve a level of umami-filled tenderness that can only be described as pure luxury on a plate.
Try our Dry Aged Upper Prime Black Angus and American Wagyu steaks today for a true steakhouse experience.
Learn more about the dry aging process.
Upper Prime Black Angus Dry-Aged Ribeye
Product Description **30+ Day DRY-AGED** The vast majority of "Prime" steak today is what we consider "lower Prime" or, as the US Department of Agriculture puts it, "at least slightly abundant marbling". This explains the rapid growth in the availability of USDA...