Dry Aged Prime Bone-In Kansas City Strip Steak

Same cut. New York strip is boneless; Kansas City strip includes the bone. The bone adds subtle flavor and insulates the meat during cooking. Otherwise, the flavor and texture are identical.

Wet-aged steak is sealed in vacuum packaging for a short period, producing a fresher, milder flavor. Dry-aged steak, by contrast, matures in open-air conditions for several weeks. This draws out moisture, tenderizes the beef, and develops the bold, nutty flavor that defines dry-aged beef.

Keep your steak refrigerated and enjoy within a few days. For longer storage, freezing is recommended to preserve tenderness and flavor.

Yes. While it takes time and care to produce, the dry-aging process delivers an unmatched depth of flavor and tenderness. For those who value a true steakhouse-quality experience, dry-aged beef is well worth the investment.

Look for steaks graded USDA Prime with visible marbling and a trusted source like Allen Brothers. Quality dry-aged beef will have a rich aroma, deep color, and precise butchering that reflects expert handling.

What is Dry Aging?

Dry-aged beef is aged in an open-air environment, with conditions such as temperature and humidity carefully controlled to produce a complex product that’s perfectly safe to eat. Keeping the temperature of the aging box or walk-in refrigerator just above freezing prevents dangerous microbial growth while allowing the meat to give off its moisture.

Over the weeks or even months beef is dry aged, natural enzymes within the meat start breaking down and tenderizing the muscle and connective tissue. At the same time, the meat is essentially dehydrating, causing a significant concentration in the flavor.

Over time, dry-aged beef develops a firm outer crust. If you’re lucky enough to get a behind-the-scenes tour and see beef as it dry ages, you’ll likely notice the crust is pretty unattractive — there may be brittle bits, discoloration, and even fungus. But those changes are not at all damaging. Think of it like blue cheese. The crust on the outside of the steak complements the work the enzymes are doing deep inside the meat, exponentially improving the end user’s experience.

Keep in mind that the longer a steak is dry aged, the deeper that crust will go. When the crust is removed from the surface of the meat before the steak is packaged for sale, the steak loses some of its original weight, adding to the shrinkage already caused by moisture loss.

Ultimately, dry aging is a delicate balance and requires careful coordination of temperature, air circulation, time, and humidity, resulting in a steak that is remarkably tender, earthy, and nutty, with a depth and richness only found in dry-aged meat.