21 Day Dry Aged New York Steaks!
10-12oz per Steak
1 Steak per Pack
What is Dry Aged Beef?
Dry aging beef is an old school technique that is used to create a greater quality steak. This technique is rarely used anymore due to the loss in time an weight.
Why is it "black"?
The process of dry aging is to take a fresh piece of beef and hang it in a temperature and humidity controlled environment for a set number of day. As the beef is hanging, the air is circulating around. This air starts to dry out the edges creating a "black" crust. The black is only around the edges and will be trimmed off the final product.
What makes Dry Aged Beef Better?
Dry aged beef has many great attributes vs commercially cut beef. As the beef is hanging, the natural water starts to evaporate creating a concentrated flavor of beef. This process also helps cook the steak perfectly by creating a perfect maillard reacting giving you a beautiful sear. Best of all, as the crust forms, the natural enzymes try to escape. As they make the escape, they are creating tiny rips in the fibers of the meat creating a more tender steak.