We take a Naturally raised Prime Shortloin of beef and we age it for fifty (50) days, a point at which this highly marbled, exceptional beef (less than 1% of all US beef is graded “PRIME”) reaches a state of intense richness, with a complexity of flavor hinting at minerals, earth and the “Funk” that dry aging develops. Deeply tender and satisfying, we then hand-cut the whole shortloin into:
- 2x - 36oz porterhouse steaks (where the tenderloin and striploin meet!)
- 2x - 24oz T-bones (OUR favorite cut, filet on one side, center cut strip on the other!)
- 5x - 16oz Kansas City Strips (meaning, bone-in and center cut!)
Twelve-plus pounds of the finest meat available ANYWHERE, hand-cut to order and shipped fresh overnight for your gift-giving pleasure.