How long does shipping take?

Because our products are perishable, you’ll select your preferred delivery date at checkout—so you know exactly when your order will arrive.Most shipments are in transit for 1–2 days depending on your location.If you need your order sooner, expedited delivery options are available at checkout for an additional charge.If your order hasn’t been processed yet, our support team can help update your shipping details. Once your order has shipped, changes can no longer be made.

What is the difference between wet-aged and dry-aged steak?

<div class="metafield-rich_text_field">Wet-aged steak is sealed in vacuum packaging for a short period, producing a fresher, milder flavor. <a href="https://www.allenbrothers.com/blogs/steak-insider-blog/blog-dry-aged-vs-wet-aged-steaks-whats-the-difference">Dry-aged steak,</a> 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.</div>

Seared Dry Aged Prime Bone In Kansas City Strip Steak in a cast-iron grill pan, garnished with fresh rosemary, highlighting its juicy, marbled texture.

Square cast-iron grill pan with a seared Dry Aged Prime Bone In Kansas City Strip Steak, accompanied by a fresh rosemary sprig, highlighting rich marbling and dry-aged perfection.

Product Details

Raised Right, Right Here. Our cattle are born and raised in the USA under strict standards for quality.
Grass pasture raised & grain finished.
Aged a minimum of 30 days, the beef develops enhanced texture and a rich, beefy flavor as natural enzymes tenderize the meat.

Description

Thickly cut and firm, this is tops among serious steak lovers who savor the juiciness and intense dry-aged beef flavor of this special bone-in cut. And the marbled texture will give your steak knife an easy time of carving into utter deliciousness.

We dry age our steaks in custom-designed, dry aging coolers where a complex process incorporates an intricate and delicate balance of time, temperature, air circulation and humidity. The beef ages openly exposed to the air inside the cooler, from the outside in, forming a hard crust around the edible tissue. After aging is complete, this firm outer crust is carefully removed, leaving meat that is significantly more tender and with the distinctive ‘beefy’ flavor specific to dry aging.

Raised Right, Right Here. Our cattle are born and raised in the USA under strict standards for quality.

Shipping & Delivery

Order before Wednesday, Noon CT to receive your order the same week!

Allen Brothers ships Mon-Wed to deliver Wed-Fri. Miss the order cutoff? Get your order the same week with additional Delivery charge(s).

Shipping Page

Dry Aged Prime Bone-In Kansas City Strip Steak

$149.95

$149.95 ~~$149.95~~

Shipping calculated at checkout.

Dry-Aged flavor in our Bone-In Strip

Options: 2 pcs | 1.5 inch thick

2 pcs | 1.5 inch thick

Order before Wednesday, Noon CT to get your delivery by Friday

Product Details

Raised Right, Right Here. Our cattle are born and raised in the USA under strict standards for quality.
Grass pasture raised & grain finished.
Aged a minimum of 30 days, the beef develops enhanced texture and a rich, beefy flavor as natural enzymes tenderize the meat.

Description

Thickly cut and firm, this is tops among serious steak lovers who savor the juiciness and intense dry-aged beef flavor of this special bone-in cut. And the marbled texture will give your steak knife an easy time of carving into utter deliciousness.

We dry age our steaks in custom-designed, dry aging coolers where a complex process incorporates an intricate and delicate balance of time, temperature, air circulation and humidity. The beef ages openly exposed to the air inside the cooler, from the outside in, forming a hard crust around the edible tissue. After aging is complete, this firm outer crust is carefully removed, leaving meat that is significantly more tender and with the distinctive ‘beefy’ flavor specific to dry aging.

Raised Right, Right Here. Our cattle are born and raised in the USA under strict standards for quality.

Shipping & Delivery

Order before Wednesday, Noon CT to receive your order the same week!

Allen Brothers ships Mon-Wed to deliver Wed-Fri. Miss the order cutoff? Get your order the same week with additional Delivery charge(s).

Shipping Page

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Dry Aged Prime Bone-In Kansas City Strip Steak

$149.95

$149.95 ~~$149.95~~

Product Specs

Country of Origin	USA
Aging Technique	Dry Aged
Packaging	Individually Packaged
Cut Type	Strip

Frequently Asked Questions

Because our products are perishable, you’ll select your preferred delivery date at checkout—so you know exactly when your order will arrive.

Most shipments are in transit for 1–2 days depending on your location.

If you need your order sooner, expedited delivery options are available at checkout for an additional charge.

If your order hasn’t been processed yet, our support team can help update your shipping details. Once your order has shipped, changes can no longer be made.

All products are shipped frozen unless otherwise noted.

We ship via UPS, using insulated packaging and dry ice to keep everything cold and protected throughout transit. Each order is securely packed to ensure it arrives in excellent condition.

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.