DRY AGED BONE-IN STRIP STEAK, OUR SIGNATURE WAGYU, Two 16-18 oz bone-in steak, 30 day aged
Dry Aged Bone-in Strip Steak Two 16-18 oz bone-in steak Dry aged for 30 days Akaushi/Angus Wagyu
100% antibiotic free
Heritage breeds have more marbling resulting in more tender and juicy meat
Our supremely marbled and highly textured Akaushi/Angus steaks are given a light 30-day dry age creating a steak that is more tender, and subtly nuanced in flavor.
For many people, the NY strip is exactly what comes to mind when they think of “steak.” This Wagyu strip is bone-in which gives the meat extra flavor—it is an incredible version of an all-time classic.
Our Heritage Wagyu steaks are a cross between the revered Japanese Red Cow, known as Akaushi, and one of America’s best lines of Black Angus. Akaushi Beef is the Japanese Red Cow, a national treasure in Japan. Through a loophole in the Trade Act of 1992, three bulls and eight cows left Japan escorted by armed guards in a custom equipped Boeing 747 for the Texas heartland where they are still treated like a treasure to this day.
The elegant marbling of the Akaushi blended with the bold beefy flavor of the Black Angus results in a steak that is juicy and tender, a genuine testament to the difference that comes with well-raised animals.