Not a day goes by that I don’t get a phone call from somebody saying, “What do you have that’s new?” My stock answer is, “Sorry we’ve already found all the parts of the cow.” Inevitably, the discussion shifts to “What about something older?” These 45, 60, 75 and 90 dry aged Porterhouses, New York steaks, and rib eyes are fully aged when we find and hand cut them.
We couldn’t really age our steaks this long for individual customers unless they were willing to buy the entire primal, which for most people, is impractical. This new category affords you the chance to sample superbly marbled steaks with robust flavors from different eras without committing to a freezer full up front. Take the rare opportunity to try several different flavor profiles and textures. Might be perfect for a blind tasting with your wine buddies!
