30 DAY DRY AGED CUTS
Here at Brown’s Top Shelf Meats, we use the DRYAGER fridge, taking advantage of the unit’s unprecedented quality and sophisticated technology giving our dry-aged steaks a richer, beefier flavor, more tender and buttery in texture!
In Dry Aging, a primal cut is refrigerated for a set length of time (21, 30 or 60 days!), while the temperature, humidity, and air quality are precisely controlled. In that environment, the meat is able to age and breathe, and reach its highest possible grade, achieving next level flavor transformation.
AUSTRALIAN WAGYU DRY AGED KIWAMI TOP SIRLOIN STEAK #4
$52.00
0.91 lb