Dry Aged

Dry-aged beef is what happens when a steak gets time — typically 30 to 60 days in a controlled environment, allowing moisture to evaporate and natural enzymes to tenderize the meat. The result: a concentrated, nutty, deeply beefy flavor that fresh steaks simply cannot replicate.

What Dry Aging Does

During aging, the beef loses 20–30% of its water weight — which is why dry-aged steaks cost more per pound. The remaining meat develops complex flavors that aging connoisseurs describe as buttery, blue-cheesy, or umami-forward, depending on the duration.

Limited Availability

Dry-aged inventory rotates based on what's finished aging in our locker. Quantities are always limited, and what's listed today may not be available next week.

Cooking Tips

Dry-aged steaks cook faster than fresh because they contain less moisture. Slightly lower heat, shorter cook time, longer rest. Simple seasoning — the aging has already done the flavor work.