 |
SteaksOver the last century, we've mastered the art of both dry- and wet-aging techniques to produce truly great beef.
Like artisan methods used for fine wines and cheeses, our 28-day dry-aging results in a deep, complex flavor with exceptional tenderness for our ribeye and New York strip steaks. Our 14-day wet-aging process enhances tenderness and adds a slightly milder flavor to cuts such as our tenderloin and flat iron. These are just two of the many steps we take to craft an unforgettable culinary experience for you. |
 |
|
|
|
|
| NY Strip Steaks
|
| |
| Aged steak with buttery, tender flavor and moderate marbling. |
|
|
|
| Ribeye Steaks
|
| |
Aged "cowboy cut" cut from the center of the rib with generous marbling and rich flavor.
|
|
| Flat Iron Steaks
|
| |
Tender and full of natural flavor, this cut is great for both entertaining and family meals.
|
|
|
|
|
|
|
|
|
|
