The Best of Both Worlds Steak. The New York Strip Steak and the Filet Mignon Steak All in One.
Our Prime Dry-Aged beef is aged for at least 21 to 30 days and sometimes longer to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and a robust flavor. The process of Dry-aged beef is to exposed the fresh prime beef to air so dehydration can further concentrate the meat’s flavor. It’s a more expensive process because the meat loses weight from dehydration, and it also must be trimmed of its completely dried exterior.
Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling.
Choice beef is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.
Prices may change according to market conditions.