What is so special about Black Angus beef?
Angus Beef is known for its finely marbled meat, which means that the fat is dispersed evenly against the actual cut of meat. This marbling trait of Angus cattle typically creates more tender, juicy, and flavorful meat than other breeds
We age these super thick, center-cut ribeye steaks - with the entire rib bone – for 45-65 days to develop the most flavor. This is the cream of the crop of tomahawk steaks
Dry aging enhances the flavor and tenderness of beef. 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.