- 2- 21 day dry aged tomahawks avg 1.5 lbs each
- 1- 60 day dry aged rib steak
- 1- 60 day dry aged Kansas City New York Steak (bone in NY)
Our standard grain finished dry age time is 21 day. The longer the beef is dry-aged, the more pronounced the flavor. Since water evaporates from the meat during the aging process, dry-aging tenderizes the meat and concentrates the flavor. 60 day Dry-aged beef offers a far more intense and bolder flavor.
We only have a limited number available for Christmas. They will ship the week of the 13th