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Dry Age Flight
The Aging Comparison
$64.00
The entry is similar. The close is not. Eleven days is a texture shift and a flavor length gain. This is the fastest way to understand what dry aging does to dairy beef.
Two striploin steaks from the same animal at two different aging stages.
Cuts Included
21-day dry-aged striploin ~8oz — white fat, firm structure 32-day dry-aged striploin ~8oz — same animal, same cut, more open
What to Notice
"Cook them side by side. Same pan, same heat, same timing. The difference isn't in the cooking — it's in what you taste on the finish. The 32-day has a longer close. That's what you're paying for."
4 available