Dry Aged Beef

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 90 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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  1. Japanese Miyazaki Wagyu 24oz Strip Steak Kobe Beef Style

    Japanese Miyazaki Wagyu 24oz Strip Steak Kobe Beef Style

    $250.00

    Miyazaki Wagyu Beef from Japan is recognized worldwide as THE BEST WAGYU produced in Japan. Proof: Miyazaki Wagyu won the Japanese Culinary Olympics BEEF competition, held in Nagasaki every five years, the last two times! The team at DeBragga is proud to have the exclusive distributorship of Miyazaki Wagyu,100% pureblood wagyu. Best served rare, the Wagyu can be quickly grilled or sautéed, or dipped into hot broth.

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