Our 60-Day Dry-Aged USDA Prime Porterhouse is a showcase of elite beef quality and artisanal aging. Hand-selected from the top USDA Prime stock—representing the highest 2% of all U.S. beef for marbling, flavor, and tenderness—this porterhouse undergoes a rigorous 60-day dry-aging process that unlocks an extraordinary depth of flavor.

Time transforms this steak.

Over two months, controlled aging conditions concentrate natural juices and enhance texture, while enzymes work to break down muscle fibers. What emerges is a bold, intensely beefy flavor layered with earthy, nutty, and subtly funky notes only achievable through extended dry aging. With a thick, T-shaped bone separating a succulent filet mignon and a richly marbled New York strip, this steak offers the best of both worlds—on one dramatic plate.

Crafted for the connoisseur. Reserved for those who demand more than just steak.

Key Features:

60-Day Dry Aged: Twice the age, triple the flavor

USDA Prime Grade: Unmatched marbling and quality

Two Premium Cuts in One: Filet mignon + NY strip divided by bone

Rich, Complex Flavor: Deep umami, nutty overtones, dry-aged funk

This is your flagship steak—bold, beautiful, and built for special occasions. Extremely limited in availability due to the extensive aging process.

30-Day Dry-Aged Ribeye
For those new to dry aged steaks and seeking a milder flavor, try our 30-Day Dry-Aged Ribeye—an elevated evolution in the dry-aging journey.

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