Dry Aged

The world’s most expensive steak is $3,200 and, of course, it’s dry aged.*

Sam Wilson understands the luxury of dry aged beef.

We carefully hand select every cut and age them in state of the art aging refrigerators using controlled temperature, humidity and himalayan salt for 20-50 days. 

The result? Quite simply the most delicious beef you’ve ever tasted. At 30 days in tightly controlled temperature and humidity, the beef becomes much more tender and flavorful than anything you’ll find in a supermarket. 

 Dry aged beef is more expensive than store-bought beef, but the dry aging process is precise and each cut will lose more than 15% in moisture weight. As well, the flavor is so exquisite that you’ll take more time to enjoy every bite.

 That $3,200 steak? It’s Dry aged Blonde d'Aquitaine beef, served in only two restaurants on earth.

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