Dry Aged T-Bone

Savenor's Butchery Verified independent store

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There's no better combination than USDA Prime beef and a 45-day dry-aging process done right in our butcher shop. The dry-aging process tenderizes the meat and concentrates the fla vors, giving it a nutty, beefy flavor that is out of this world.Dry-aging is a process that is temperature-and-moisture-controlled, allowing the meat to achieve a concentration and saturation of flavor. During the process, natural enzymes break down connective tissues in the muscles, making the meat super tender.Please note that due to water loss during the dry aging process, the beef will cook faster than non-aged steaks, so keep a meat thermometer handy for that perfect sear!Sold in 1.5" thick steaks ranging around 20-22 oz, bone-in, vacuum-packed. Show more