|I haven't had the like of this since 1940 in my mother's kitchen in Brooklyn!|
|- Adele, 83 years young|
|We enjoyed the order. The difference in taste (compared to regular standard fare from the stores around here) came through especially clearly in the poultry.|
|- Shani, Cambridge|
Home > Dry-Aged Beef
We take our most beautifully marbled ribs and dry-age them for 10-21 days to concentrate and enhance the flavor. It's and utterly fabulous way to enjoy our delicious pastured meats.
We generally restock these items on Wednesdays and Thursdays in the early afternoon. Check back at those times to place your order for best selection.