Why Dry-Aged Beef?
Premium Flavor Profile
Dry-aged beef is renowned for its exceptional flavor and tenderness.
Enhanced Tenderness
Elevate your dining experience with melt-in-your-mouth tenderness.
Superior marbling, less fat
It strikes the perfect balance - less fat than Wagyu, yet richer than average Choice cuts.
What is dry-aged beef?
Dry aging is a meticulous process where beef is stored unpackaged under controlled temperatures, humidity, and airflow for a specific period, in our case over 35 days. During this artisanal process, water evaporates, and flavor compounds concentrate, resulting in a beef flavor that is robust, distinct, and undeniably stronger.
What does dry-aged beef taste like?
Dry-aged beef offers an intense and rich taste due to the evaporation of water and the concentration of flavor compounds. Expect a robust, distinct flavor with nutty, earthy, and subtly cheesy undertones, providing a truly exceptional dining experience.
How should I cook it?
Best seared on high heat over grill or cast-iron pan and finished at low-medium heat until desired temperature is reached.