Dry aging a steak makes it more tender and flavorful. First, naturally-present enzymes in the meat break down some of the collagen, which holds muscle fibers together and causes steaks to toughen while cooking. With collagen out of the way, the end result is much more tender.
*In Store Purchase Only
I am always amazed every time I purchase meats here! The dry aged tomahawks are beyond anything I’ve ever eaten.. ultra excellent! The service is very personal and my family has a new favorite in Norco, CA. Love this place!!