Prime Dry-Aged Meat

We know that good things come to those who wait: the reason we take time to focus on the details that make our prime, dry-aged meats so exceptional. From mornings spent at the wholesale meat market (choosing our beef carefully and by hand) to our commitment not to rush the process as it ages, we believe that patience is the key to prime meat perfection.

"We begin with the absolute best, then dry-age it 21 days to perfection."

The beef that we choose for dry-aging represents the absolute best of the wholesale market’s prime meat. Only 3% of the beef in the United States is graded USDA prime and of that meat, we make our selections exclusively from the top 10% — using a proprietary method that takes into consideration five additional quality factors.

Once the prime meat is determined top-tier, it’s taken to our dry-aging room where it rests for a full 21 days. Because the meat is of such superior quality, it only needs time — and the proper conditions. The dry-aging process concentrates the meat’s natural juices so that, from perfectly marbled shell steaks to thick-cut, bone-in ribeyes, every bite is as flavorful as it is tender.