My Cart60 Day Dry-Aged USDA Prime Boneless New York Strip Steak
Exclusive Limited-Run: 60-Day Dry-Aged Boneless NY Strip Steak
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Allen Brothers ships Mon-Wed to deliver Wed-Fri. Miss the order cutoff? Get your order the same week with additional Delivery charge(s).
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Premium Packaging for Secure Delivery
Products are shrink-wrapped, flash frozen for freshness and packed in a heavy-duty corrugated box with insulated liner and sufficient dry ice for safe delivery.
Storage & ThawingAbout the Product
We are thrilled to offer the public a rare delight: our special 60-day aged strip steak, now at an exclusive price. This limited-edition steak boasts a flavor profile that can only come from one of the oldest dry age rooms in the country. Like fine wine or aged cognac, extended aging deepens the beef's nuanced flavor, imparting a rich taste with a sweet nuttiness reminiscent of roasted peanuts.
We begin with the finest grain-fed, pasture-raised beef, selecting only the top-grade of Prime for unparalleled quality and taste. The beef ages openly in our meticulously controlled coolers, forming a hard crust that protects the tender, edible tissue inside. After aging, this outer layer is carefully trimmed away, revealing meat that is exceptionally tender and distinctively dry-aged.
Note: The longer aging time increases moisture evaporation creating a texture with a bit more bite than what you would expect from a wet-aged steak, we also recommend cooking to rare or medium-rare so as to maintain the delicate flavor profile.
Limited supply!
We are thrilled to offer the public a rare delight: our special 60-day aged strip steak, now at an exclusive price. This limited-edition steak boasts a flavor profile that can only come from one of the oldest dry age rooms in the country. Like fine wine or aged cognac, extended aging deepens the beef's nuanced flavor, imparting a rich taste with a sweet nuttiness reminiscent of roasted peanuts.
We begin with the finest grain-fed, pasture-raised beef, selecting only the top-grade of Prime for unparalleled quality and taste. The beef ages openly in our meticulously controlled coolers, forming a hard crust that protects the tender, edible tissue inside. After aging, this outer layer is carefully trimmed away, revealing meat that is exceptionally tender and distinctively dry-aged.
Note: The longer aging time increases moisture evaporation creating a texture with a bit more bite than what you would expect from a wet-aged steak, we also recommend cooking to rare or medium-rare so as to maintain the delicate flavor profile.
Limited supply!
