The exceptional intramuscular marbling of our American Wagyu makes it the perfect canvas for the nuanced flavors and unbeatable tenderness developed through meticulous dry-aging. Aging striploin and ribeye primals for 45 days or more yields a superior product for two primary reasons.

On one hand, moisture loss over the course of dry-aging concentrates the already-celebrated flavor of this beef and allows for a beautifully crusty sear. On the other, enzymatic breakdown of the protein structure guarantees unparalleled tenderness and retention of juices while cooking. Top this off with the robust flavors developed through controlled oxidation of beef fat surrounding these primals and you have a truly luxurious cut.

Ranched in Texas, dry aged to perfection in NYC.

Steaks are sold individually vacuum-sealed and shipped frozen. Thawing may occur in transit.