50 Days Dry Aged NY Strip
Pasture raised Angus Strip Loin Dry Aged on the Bone for 50 days. Through the aging process this cut becomes much more tender. Flavors become more complex; bold beefy profile with notes of earthiness, mushroom, and parmesan. Think of this as the 120 Days Dry Aged NY Strip Loin less mature sibling. Has all the same flavor notes but dialed down.
12-13oz
“50 day NY strips were absolutely phenomenal!” @bwalcks
“Excellent! The fat was just the right amount and the flavor was amazing!” @hottdawg123
“The NY strip had a very good mix of dry age funk and natural richness, the texture was perfect too-super tender but had a nice bite to it.”
@20shadesofchristiangold
Pasture raised Angus Strip Loin Dry Aged on the Bone for 50 days. Through the aging process this cut becomes much more tender. Flavors become more complex; bold beefy profile with notes of earthiness, mushroom, and parmesan. Think of this as the 120 Days Dry Aged NY Strip Loin less mature sibling. Has all the same flavor notes but dialed down.
12-13oz
“50 day NY strips were absolutely phenomenal!” @bwalcks
“Excellent! The fat was just the right amount and the flavor was amazing!” @hottdawg123
“The NY strip had a very good mix of dry age funk and natural richness, the texture was perfect too-super tender but had a nice bite to it.”
@20shadesofchristiangold
Pasture raised Angus Strip Loin Dry Aged on the Bone for 50 days. Through the aging process this cut becomes much more tender. Flavors become more complex; bold beefy profile with notes of earthiness, mushroom, and parmesan. Think of this as the 120 Days Dry Aged NY Strip Loin less mature sibling. Has all the same flavor notes but dialed down.
12-13oz
“50 day NY strips were absolutely phenomenal!” @bwalcks
“Excellent! The fat was just the right amount and the flavor was amazing!” @hottdawg123
“The NY strip had a very good mix of dry age funk and natural richness, the texture was perfect too-super tender but had a nice bite to it.”
@20shadesofchristiangold