Prime 21 Day Dry Aged New York Steak

The merchant's first recommendation, calf New York steak 21 Day Dry Aged dry aging, generally the final processing method of high-grade beef. During this process, the color of the beef is darkened, and the protease will disintegrate the collagen tissue of the beef, making the meat softer and more tender. At the same time, the outer layer of the beef becomes hard due to air-drying. Because the moisture is locked by the outer layer, the meat taste of the beef is more Full-bodied, like mature wine.

Local tender calves aged from June to July, with soft and tender meat, mellow beef taste, extremely expensive meals for festival parties~~
21 Days Dry Aged
pure natural farming
No Added Antibiotics
No Added Growth Hormones
- Local tender calves aged 6-7 months
- 8 pieces per box
- 6-7oz per tablet
- Monolithic plastic package.