Dry Aged Beef
True DRY AGED BEEF is uncommon. It is expensive to produce, where the moisture in meat evaporates and the flesh concentrates over a period of time under the right conditions, and most butchers do not dry age beef because of that. Dry aging concentrates and develops the ultimate flavor of beef. DeBragga’s DRY AGED Hand Select is dry aged for 30 days +, our Prime is dry aged 45 days+, and we wait until the beef is just right before removing the crusted outer layer and butchering it for you. We know how to do it - we've been dry aging beef for almost a century.
$170.00Cut from a beautiful shortloin, the porterhouse carries two of the best steak eating experiences available: a bigger cut of the tenderloin than a T-bone and a large sirloin steak. These are dry aged 30 days to bring out the richness of the beef. It doesn’t get better than this. Learn More
As low as: $199.95Dry Aged Prime Kansas City Strip Steaks, you asked for a bone-in strip steak, and we heard you! Dry aged for 45 days, these bone-in prime strip steaks deliver the most tender, juicy and flavorful meat in every bite. Four 20oz steaks per pack, you can’t beat the Dry Aged Prime Prime Kansas City Strip for pure enjoyment. Learn More
$115.00Aged 65 days on the bone, this center cut strip steak of our finest American Wagyu delivers on richness, deep flavor and tenderness. This is one of the best beef experiences available in the U.S. Marble score 10+, this one is off the charts! Learn More