Dry Aged

We only use Certified Angus Prime beef in our dry aging program.

Our dry aged process takes between four to six-plus weeks.   During the dry aging process moisture evaporates from the muscle creating a more concentrated beef flavor,  the beef’s natural enzymes break down the connective tissue in the muscle which also contributes to the beef’s tenderness and intense flavor.  

You can buy a whole rib for 32.99 lb., whole short loin’s or bone in New York’s for 32.99 lb.   We will tag the rib/loin with your name, dry age it for 4+ weeks, and cut/package steaks to order as requested by you.