Dry Aged Beef

The way the best dry aged is achieved is through a series of steps that the true magic begin to erupt. We begin by taking our product out of wet age at 28 to 32 days. This has allowed the breakdown process start and the muscle really relax. At this point your steak is already on it's way to stardom.

We never cut a steak that is under a 48 day dry age mark. Most likely you will end up getting a steak that has aged in house for over 60 days. Yes, really. We are happy to accommodate, as we can, particular cuts you are curious about. If you are patient - we are too., especially as that magic begins to form right before our eyes.

The best way to serve these master cuts by getting all knowledge necessary from butcher. We will speak with you personally and assist you in selecting the very best cut for you and your guests. The day each muscle makes its way into our dry age unit on display for all to see, the butchers will have answers to almost every question you may have.

Let's see....

Trust us, we get it! Fortunately we have something for everybody:

• Ribeye

• Bone In Ribeye

• Porterhouse

• T-Bone

• New York Strip

• Tomahawk

• Tenderloin (filet)

This delicacy has been under such great care and supervision for so long, here are a few tips to assist you in finalizing this masterpiece..

• Ensure your cut/roast is at room temperature before cooking

• Whichever method you prefer to cook   your cut/roast – cook up to at least 125ºF (rare)

• Steaks

  • Pan sear over medium heat *no higher* in butter and/or olive oil

• Roasts

  • Roast in the oven until temperature reaches at least 125ºF