Our Dry aging is a process whereby beef primals, and/or subprimals are stored – without protective packaging – at refrigeration temperatures for one to Ten weeks to allow the natural enzymatic and biochemical processes that result in improved tenderness and the development of the unique flavor that can only be Found in Dry Aged Beef.

60 Day Dry Aged New York Strip

$50.00 Regular Price
$35.00Sale Price
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