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
45–60+ days
USDA Prime / Wagyu Beef only
Daily inspected, controlled chambers
Deep umami, nutty, buttery
Fully traceable
VS
Aging Program
Cuts Used
Process
Flavor Profile
Transparency
Others
21–28 days “standard”
USDA Choice or mixed grades
Inconsistent or seasonal
Mild, sometimes metallic
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.