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The Dry-Age Room

Why We Love Dry-Age

Dry-aging results in a rich & unique developed beef flavor exploding with umami.

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.

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 Cowboy Steak

The "Cowboy" steak is prized for its tenderness and flavor. Giddy-up!

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.

Dry-Aged Strip Steak

A classic New York Strip Steak. But better. This steak will inspire you.

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