Dry Aged NY Strip Bone-In Steak| Write A Review
|Aging:||Dry-Aged 35+ Day|
|Processing:||Hand Cut by Artisan Butchers|
Our savory dry-aged bone-in New York Strip delivers a deep and rich earthy flavor profile from the highly marbled and tender beef that has been intensified by the dry-aging process. These steaks are hand cut and trimmed with the bone left in for a stunning plate appearance and added flavor, which can only be obtained from bone-in cuts. These special steaks are hand selected USDA Prime Beef from one of the finest Black Angus producers in the United States. The Prime Grade certifies this steak has the highest level of marbling recognized by the USDA.
Our Master Artisan Butchers hand select only the best loins from this farm to be dry aged. It takes knowledge, patience, and experience to be able to properly dry-age beef of this high quality to create something truly special and unforgettable. Most retailers typically dry-age for 20-30+ days, if at all. This is because the longer beef is dry aged, the more difficult and critical it becomes to monitor the proper controls and process. Our Dry Aging program ages our cuts for a minimum of 35+ days, demonstrating the mastery of our Artisan Butcher’s craft and a rare tasting experience. They are truly a dining experience to remember!
Always exceeds expectations!