35-day dry-aged beef offers the best of both worlds: exceptional flavor and perfect texture.
Over 35 days, moisture slowly evaporates, intensifying the beef’s natural taste, while enzymes tenderize the meat for a smooth, buttery bite. The result is a steak with deep, rich, umami flavor—noticeably better than standard cuts—without the overly strong aromas of longer aging. It’s the point where quality, consistency, and indulgence meet, making it a smart choice for anyone who wants a truly premium steak experience.