Our dry age steaks are aged in a climate and humidity controlled room for a minimum of 60 days. These reduces the amount of water in the steaks, concentrating and amplifying the flavor of the beef. during this aging period, the natural enzymes on the meat and molds in our 100 year old facility, work together, to increase tenderness in the meat. Some can notice hints of nutty and bleu cheese flavors. these steaks are truly one of a kind, sourced whole carcass from JMF ranch in santa rosa. Some of the highest quality beef money can buy.
