Wet & Dry Aged Beef
Wet aged beef is our normal beef used on most all products. We use USDA Top Choice, 21 day wet aged beef from CAB & Buckhead Beef to ensure quality and consistency.
Our Dry Age is a technique of letting the beef age in a humidity controlled environment: usually at 80% humidity and at a temperature of 33-36 degrees for a period of 30-45 days.
Our technique of preparing steaks is a 2 part process that results in a "Char Crusted" piece of meat. The seasonings are toasted and the meat is cauterized to lock in the juices.
Dry Aged Ribeye
We do steaks better at the Grillehouse!