Crafted for purists who appreciate depth of flavor and clean beef character, 28-Day Dry-Aged Beef Steaks deliver an elevated steakhouse experience through time, technique, and precision. Selected from premium USDA beef and aged for a full 28 days in a controlled dry-aging environment, these steaks develop intensified umami, refined tenderness, and a concentrated beef-forward profile.
What sets our program apart is our expertise in dry-aging beyond beef. Our store is proudly one of only five locations in the United States that also specialize in dry-aged fish, applying the same precision, airflow control, and aging discipline used by top Michelin-level kitchens. This rare mastery ensures absolute control over humidity, temperature, and enzymatic development — the same standards that elevate our dry-aged beef to an exceptional level.
The dry-aging process allows natural enzymes to break down muscle fibers while moisture evaporation concentrates flavor, resulting in a steak that is richly savory yet balanced, with a firm bite and a clean finish. Ideal for grilling or pan-searing, these steaks are designed for those who value structure, depth, and craftsmanship over excess fat.
Origin: USA
Type: Dry-Aged Beef Steaks
Aging: 28 days (dry-aged)
Cut: Lean center-cut steak (varies by availability)
Condition: Fresh, never frozen
Packaging: Vacuum-sealed
Storage: Keep refrigerated at 32–38°F
Shelf Life: Use within 3-4 days of purchase or freeze immediately
Texture: Firm, tender, and structured
Taste: Deep beef umami with subtle nuttiness
Finish: Clean, savory, and lingering
Classic Steakhouse Style: Grill or pan-sear with salt and cracked pepper.
High-Heat Cooking: Excellent for cast-iron searing to develop a rich crust.
Minimalist Approach: Best enjoyed medium-rare to highlight dry-aged complexity.
Luxury Pairing: Serve alongside bone marrow, foie gras, or a light caviar garnish for contrast.
Seasoning: Sea salt, black pepper, thyme, or rosemary
Sauces: Bordelaise, chimichurri, or marrow butter
Wine: Cabernet Sauvignon, Malbec, or Syrah
Dry-aged beef offers concentrated nutrition and flavor:
High in protein
Rich iniron, zinc, and B vitamins
Naturally lower moisture content for intensified taste
Per 4 oz serving (approximate):
Calories: 250 | Protein: 26g | Fat: 18g | Iron: 15% DV
Q: What does dry-aging do to beef?
A: Dry-aging enhances flavor, improves tenderness, and concentrates umami by allowing moisture to evaporate and enzymes to break down muscle fibers.
Q: Why 28 days?
A: 28 days is the ideal balance between flavor development and tenderness without overpowering funk.
Q: What makes your dry-aging program unique?
A: We are one of only five places in the U.S. that dry-age fish as well as beef, requiring extreme precision in environmental control - expertise that directly elevates our dry-aged steaks.
Q: How should I cook dry-aged steak?
A: Keep it simple - high heat, minimal seasoning, and rest after cooking for best results.
Q: Can I freeze it?
A: Yes. Freeze immediately if not using within a few days to preserve quality.
28-Day Dry-Aged Beef Steaks represent the intersection of rarity, discipline, and flavor - backed by one of the most exclusive dry-aging programs in the country.
🎄 From the Flight Deck 🛫… Holiday schedules are tight this year - we kindly recommend ordering early.
Last Day To Order:
🗓️ Thanksgiving: Tue, Nov 25th
🗓️ Christmas: Tue, Dec 23rd
🗓️ New Year’s: Tue, Dec 30th
🛡️ Route Protection is highly encouraged to keep your holiday stress-free.
