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 intensifying exiting flavors while naturally-present enzymes break down collagen, which holds muscle fibers together and causes the steak toughen during cooking. With these molecular bonds broken down, these steaks achieve a level of umami-filled tenderness that that can only be described as pure luxury on a plate.
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