We take select steaks from the top programs in the the world and then put them through a 30+ day dry aging program, simultaneously creating new and intensified flavors. Collagen, which holds muscle fibers together and causes a steak to toughen during cooking are broken down during the dry aging process.
With these molecular bonds broken down, dry aged steaks achieve a level of umami-filled tenderness that can only be described as pure luxury on a plate.
Try our Dry Aged Upper Prime Black Angus and American Wagyu steaks today for a true steakhouse experience.
Learn more about the dry aging process.