Our steaks are aged in a custom-designed, dry-aging cooler 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. For true steak connoisseurs.