Dry-Aged USDA Prime Porterhouse Steaks

Savor the hearty taste of dry-aged beef in our generous Porterhouse Steak, the combination of both a strip steak and a tenderloin steak. We begin by selecting from the highest possible grade of the very best grain fed, pasture raised superior breeds. The beef is then stored in our custom-designed dry-aging coolers where a complex process incorporates an intricate and delicate balance of time (a minimum of 30 days), temperature, air circulation and humidity. The beef ages openly, exposed to air inside the coolers, and ages from the outside in, forming a hard crust around the edible tissue. Once aging is complete, this firm outer crust is carefully cut away by hand, leaving meat that is significantly more tender and with the distinctive ‘beefy’ delicious flavor imparted by dry aging.