Dry Aged Steaks

At High Steaks Butcher Shop we offer dry aged steaks that we dry age in house. We typically like to dry age our steaks for 30 days before we cut into them. This allows for the flavor to become an intense nutty and funky flavor with an almost blue cheese-like umami taste. 

The dry aging process consists of aging the meat in a controlled environment allowing for enzymes to break down the connective tissue, resulting in extreme tenderness and moisture loss. 

A dry aged steak will cook quicker than that of ones found in the grocery store due to its loss of moisture during the dry aging process. However you can cook them just about any way that you would a regular steak, whether it be grilling, cast iron skillet or in the oven. 

At High Steaks Butcher Shop, when our aged steaks are ready to cut we will cut them to order at your desired size.