The Aged Beef is dedicated to perfecting the art of dry aging. In our state-of-the-art refrigerated rooms, each cut of beef is carefully hung and matured for a minimum of 30 days. This slow, meticulous process allows natural enzymes and controlled microbial action to work their magic—intensifying flavor, enhancing tenderness, and delivering a rich, unforgettable taste experience that sets our beef apart.
A family business
A family venture devoted to delivering an exceptional meat experience. Our prime steaks, aged for a minimum of 30 days using our expert knowledge in breed selection, promise a fusion of tradition and innovation on your plate.
For us, each cut is more than just meat—it is a story of heritage, patience, and innovation. From farm to table, we honor time-tested practices while embracing modern expertise, ensuring that every bite delivers an exceptional dining experience. When you choose The Aged Beef, you savor not only prime steak, but the legacy of a family devoted to quality and authenticity.
Why dry aging
Dry aging is a process in which beef is hung placed on a rack to dry in a controlled, refrigerated environment for an extended period, typically weeks.
The process enhances the flavor and tenderness of the meat through a combination of moisture loss and enzymatic and microbial action.
All our cuts are aged for at least 30 days.
Which breed?
Angus heifers are renowned for their ability to produce well-marbled beef. Marbling refers to the intramuscular fat within the meat, and it contributes to tenderness and flavor. Angus breed is favored for its rich taste and juiciness.
Our premium cuts
Ribeye/Entrecôte
The ribeye is a prime cut of beef that is known for its tenderness and rich flavor. It is taken from the rib section of the cow and is well-marbled with fat, which contributes to its juicy and flavorful characteristics.
Sirloin/Faux-Filet
The ribeye is a prime cut of beef that is known for its tenderness and rich flavor. It is taken from the rib section of the cow and is well-marbled with fat, which contributes to its juicy and flavorful characteristics.
Bone in Ribeye /Côte de Bœuf
Unlike a traditional ribeye steak that may be boneless, the Côte de Bœuf is characterized by being bone-in. The bone adds both flavor and moisture to the meat during cooking.
T-Bone
A T-bone steak is a cut of beef that is named for the T-shaped bone it contains. This steak is obtained from the short loin of the cow and includes two primary muscles: the Sirloin (Faux-Filet) on one side of the bone and the Tenderloin (Filet) on the other.
Dry Aged Burger
The beef patty is made by aged meat resulting concentrated flavors and enhanced tenderness. This premium patty is prized for its rich taste and unique texture. Top of Form.
Porterhouse
It is similar to a T-bone steak but has a larger portion of the tenderloin.It is similar to a T-bone steak but has a larger portion of the tenderloin.
Best Seller
Our best-selling Angus beef is known for its rich marbling, which adds tenderness, flavor, and juiciness to every cut. Renowned for its exceptional taste, Angus beef delivers a melt-in-your-mouth experience that’s perfect for any meal.
