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a specialty cut you won't find in ordinary butcher shops
It's a boneless steak with abundant marbling
Our 20-30 day and 60-80 day dry-aged steak has been aged to perfection
Our extended dry-aging technique allows natural enzymes to work their magic
• Versatile cut
Chateaubriand (20 Day Dry Aged) USDA Prime a specialty cut you won'tOur center cut 32 oz filets are dry aged for 20 days on the carcass before being carefully extracted from the animal. While aging a filet mignon might seem unnecessary, our lighter aging program actually enhances the flavor of the steak by extracting excess liquids. The result is a mouthwatering, flavor packed filet.
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