What is a dry-aged T bone steak?
We cut these to your sizes in-store upon arrival. We endeavor to get as close to the weight as possible but larger bone and shrinkage may affect the final cut.
Dry aging enhances the flavor and tenderness of beef. Our dry-aged t-bone steaks have been dry-aged for 35 days. Terms used to describe dry-aged beef: “buttery and rich, superb in taste and texture, superior in taste and tenderness, mellow and intense, and earthy and nutty” Come in today and pick up a box.
The best cut of beef to dry age
The best meat for dry-aging beef at home is large muscle or sub-primal cuts on the bone like a strip loin, ribeye, or sirloin. Bones and fat layers are the best as they protect the meat from drying out too much when you are dry-aging beef at home.