A Porterhouse Steak is a premium cut of steak coming from the short loin portion of the cow. When wet-aged, porterhouses develop an even more rich and memorable flavor. Wet aging is a technique where we place our beef in vacuum-sealed bags, which prevents moisture from evaporating.
Wet-Aged Rib Eye Steaks has a fresher, more subtle beef flavor and aroma compared to the concentrated, in-your-face beefiness of dry-aged steaks. Coupled with the essential attributes of a Prime Grade Beef, the result is excellence in tenderness and juiciness.
Smaller than the Porterhouse but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.
The Tomahawk Steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact and frenched.
Dry-aged Rib Eye has an umami taste. This is a rich, dense, flavorful taste. Sometimes, people will commonly associate the taste with subtle hints of other delicious flavors like blue cheese or nutty.
Dry-aged Rib Eye has an umami taste. This is a rich, dense, flavorful taste. Sometimes, people will commonly associate the taste with subtle hints of other delicious flavors like blue cheese or nutty.
Wet-Aged Rib Eye Steaks has a fresher, more subtle beef flavor and aroma compared to the concentrated, in-your-face beefiness of dry-aged steaks. Coupled with the essential attributes of a Prime Grade Beef, the result is excellence in tenderness and juiciness.
Dry-age meat has an umami taste. This is a rich, dense, flavorful taste. Sometimes, people will commonly associate the taste with subtle hints of other delicious flavors like blue cheese or nutty. The strength or depth of the flavor is typically determined by how long the steak is dry-aged.
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