Our dry-aging room holds whole primals at controlled temperature and humidity for 21 to 28 days. During that time, natural enzymes tenderize the meat while moisture concentrates flavor into every bite.
We age ribeyes, strip loins, and sirloins in-house so you get steakhouse quality without the steakhouse markup. Each cut is trimmed to order and labeled with its aging date.
What dry-aging does
Dry-aging is patience you can taste. Moisture leaves the primal, flavor intensifies, and the texture becomes more tender. We leave that process to the room—not shortcuts, not wet bags pretending to be the same thing.
- Typical age window: 21–28 days
- Primals aged and trimmed on-site
- Cut to order when you are ready to cook
Popular dry-aged cuts
Ribeyes and strip steaks are the crowd favorites, but a dry-aged roast makes a memorable Sunday dinner. Ask what is currently hanging and we will help match a cut to how you plan to cook it—cast iron, grill, or smoker.
Reserve ahead
Dry-aged inventory moves quickly, especially around holidays and tasting nights. Call ahead to reserve a specific roast or request a preferred age window for a special dinner.