Hand-Selected TOP 3% USDA Prime
Aged 45–60+ Days
Hand Buchered
Our Process — Pure Craftmanship
Selection: Only hand selected USDA Prime or Wagyu-grade primals
Chambers: Monitored daily for humidity, temperature, and airflow
Craftmanship: Every cut is logged, inspected, and aged for 45–60+ days until peak maturity.
Expertly Trimmed: Skilled butchers remove the dry-age exterior, exposing only the most flavorful, tender beef.
Meat n' bone dry aged vs others
| Meat N' Bone | Others | |
|---|---|---|
| Aging Program | 45–60+ days | 21–28 days “standard” |
| Cuts Used | USDA Prime / Wagyu Beef only | USDA Choice or mixed grades |
| Process | Daily inspected, controlled chambers | Inconsistent or seasonal |
| Flavor Profile | Deep umami, nutty, buttery | Mild, sometimes metallic |
| Transparency | Fully traceable | Rarely disclosed |
Beyond the Standard: Extended Dry-Aging
- Most butchers stop at 21–28 days. That’s where flavor starts.
- We go further — 45+ days. This is where beef develops its legendary complexity: deep umami, nuttiness, and a silky texture.
- Extremely limited. Extended aging means greater shrinkage and loss. Only the best, most marbled cuts qualify.
- Unmatched Exclusivity. Beyond extended dry-aging, we craft steaks infused with fine spirits, delivering flavors found nowhere else.