The secret to great steaks found at the very best steak houses is that chefs not only first select a grade suitable for their clientele, but have the beef dry aged specifically to their specs. Beginning with USDA "Choice" or better graded beef, our dry aged beef is hung in coolers to age for 21-40 days. Up to 50% of the weight can be lost through the dry aging process as the moisture in the meat is allowed to escape. Evaporation shrinks and softens the beef concentrating its flavor. The result - a superb beef with extraordinarily rich flavor and buttery texture.
