“Age ain’t nothing but a number” is what they say, but naturally as meat ages, good things start to happen. Enzymes start to break down the muscle tissue resulting in unbelievable tenderness and texture that creates an enhanced flavor profile. While the meat is drying out moisture is leaving the muscle through evaporation. Hence, dry aging! Our dry aging process takes the highest quality beef and adds a completely new dimension to its flavor. Each piece is hand selected as a top tier cut and then stored in one of our custom built, climate controlled aging rooms. Over the course of the next 3-4 weeks we carefully monitor moisture, humidity and temperature to ensure the perfect dry aged crust encapsulates the meat. We control the conditions but nature does the rest. What does a piece of dry aged beef taste like? Some have described the flavor as nutty or earthy. One thing for sure, you’ll never look at a steak the same way again.