Dry Aged Beef

DRY AGED BEEF is the best of the best when it comes to beef. Dry aging concentrates and develops the ultimate flavor of beef. When a Rib Rack, or a StripLoin, or a ShortLoin, is dry-aged, the meat is left on the bone for a period of time in a temperature and humidity-controlled room. We believe that the minimum amount of time to dry age beef and obtain good results is 30 days. With a higher fat content, we have aged beef for as many as 100 days with outstanding results. Following this theory, DeBragga’s DRY AGED Hand Select is dry-aged for 30 days +, our Prime is dry-aged 45 days+, and our Wagyu is 75 days+. An amazing experience that represents less than one-tenth of all beef consumed in America. Yeah, you read that right... one-tenth of all beef IF THAT!!! Truly special!
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