Dry Aged Beef
DeBragga's Dry Aged Beef is the best of the best. All done at our in-house facility, dry aging concentrates and develops the flavor of the meat.
When a rib rack, strip loin, or short loin 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 aged for 30+ days, our Prime is aged 45+ days, and our Wagyu is 75+ days.
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Dry Aged Prime T-Bone Steaks (4 Per Pack)As low as $290.95
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Gift Set - Dry Aged Naturally Raised Prime Shortloin Hand-Cut Into Porterhouse, T-Bone And Kansas City Strip SteaksAs low as $953.96 Regular Price $1,059.95
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