Dry Aged
Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. ... The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavor and taste.
Prime Creekstone Dry Aged Bone-In Strip Steak
These extended dry-aged steaks are wet-aged for a minimum of 10 days then dry-aged for 28 days. This process maximizes tenderness, flavor, as well as helps preserve the amount of moisture loss during the dry-aging process.
$57.00
/ 16 oz
Prime Creekstone Dry Aged Bone-In Ribeye
These extended dry-aged steaks are wet-aged for a minimum of 10 days then dry-aged for 28 days. This process maximizes tenderness, flavor, as well as helps preserve the amount of moisture loss during the dry-aging process.
$57.00
/ 18 oz
American Wagyu Dry Aged Bone-In Ribeye
These extended dry-aged steaks are wet-aged for a minimum of 10 days then dry-aged for 28 days. This process maximizes tenderness, flavor, as well as helps preserve the amount of moisture loss during the dry-aging process.
$66.00
/ 18 oz
American Wagyu Dry Aged Bone-In Strip Steak
These extended dry-aged steaks are wet-aged for a minimum of 10 days then dry-aged for 28 days. This process maximizes tenderness, flavor, as well as helps preserve the amount of moisture loss during the dry-aging process.
$66.00
/ 16 oz
Three Brothers Meats was founded while spending time with loved ones enjoying the little things life has to offer. Things like a great steak and some beautiful grapes in a bottle.
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