USDA Prime
Certified Angus Steaks
Our Dry Aged Beef is placed in our coolers to age (and we recommend at least 28 days), allowing the moisture in the meat to escape. Evaporation shrinks the beef, concentrating its flavor as it makes the meat more tender. Additionally, the proteins and fats go through a transformation, and the result is superb beef with an extraordinarily rich flavor and buttery texture.
USDA Prime Dry-Aged Sirloin Strip
Available for delivery from 24th...
A fine texture and rich marbling combined with our special dry-aging process gives our Dry-Age Sirloin Strip steaks an incredibly robust flavor and juicy tenderness. Sometimes called a New York strip or shell steak, by any name it’s a classic steak-lover’s steak.
USDA Prime Dry-Aged Ribeye
Available for delivery from 24th...
Dry-aged beef was the standard until about 25 years ago when wet-aging began to take its place. Over time, the beef's enzymes break down and tenderize the meat, giving it a unique flavor. The extra time and care we put into aging our beef ensures fantastic flavor and maximum tenderness. Mellow and intense, our dry-aged beef delivers a distinctive, memorable taste with a buttery, tender texture.