The Dry-Age Room
Why We Love Dry-Age
Unique
Dry-aging results in a rich & unique developed beef flavor exploding with umami.
Tender
The aging process allows naturally present enzymes in the meat to break down some of the tougher muscle fibers and connective tissues. This results in less contraction and moisture loss when cooking, and a more tender finished steak.
Flavorful
The dry-aging process slowly removes excess water weight from the beef, leading to more concentrated flavor. Dry-aged beef develops a richer, beefier, umani-filled flavor and nutty, sometimes cheesy aroma. This flavor intensifies the longer the meat is in dry-aged.
Shop our Dry-Age Collection
Dry-Aged Porterhouse Steak
Often called the lovers' steak for its ability to please two. It's a true love affair.
Dry-Aged Tomahawk Steak
Your mouth will be watering with this 2" thick steak. This baby is built for two.
