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.

Raw steak on crumpled brown paper against a dark background

Dry Aged Prime New York Strip Steak Petite, sliced medium-rare, with char-grilled peppers and onions on a ceramic plate, showcasing its tender, beefy flavor.

Product Details

Description

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.

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 New York Strip Steak Petite

$119.95

$119.95 ~~$119.95~~

Shipping calculated at checkout.

The same rich flavor and signature marbling of our classic Dry-aged NY Strip, in a thinner cut. This smaller steak is perfect for a refined portion or to enjoy as part of a multi-course meal. Because this is a thinner cut, it cooks quickly - just a few minutes per side for a perfect medium-rare. Ideal for a hot grill or cast iron skillet.

Options: 4 pcs | 6-8 oz ea

4 pcs | 6-8 oz ea

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

Product Details

Description

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.

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

Share:

Dry Aged Prime New York Strip Steak Petite

$119.95

$119.95 ~~$119.95~~

Product Specs

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

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.

Is New York Strip Steak Tender?

Yes, the New York strip is naturally tender due to its origin in the longissimus muscle, part of the short loin. While not as tender as filet mignon, it offers a firmer bite with a more pronounced beefy flavor.

What is the Difference Between Top Sirloin and New York Strip?

The top sirloin comes from the sirloin section, a leaner area with less marbling. In contrast, the New York strip boasts a richer beef flavor and tender texture, making it a superior choice for many.

Does NY Strip Have a Bone?

Most New York strips are boneless, but bone-in options like the T-bone steak and club steak include portions of the strip loin steak and tenderloin, enhancing their flavor.

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.