Our steaks are then aged for four to 6 weeks to develop the complexity of flavor demanded by 5-star restaurants, steakhouses, and discerning steak lovers. we provide wet-aged and dry-aged steaks - consistent with your tastes - using aging techniques that return generations. With the most important Dry Aging Facility within the Mid-West we've created a singular flavor profile that's second to none and that we are the leader in Dry Aging Beef nationwide. Our steaks are trimmed by butchers the old-fashioned way, hand-carved with expert precision to get rid of extra tissue and fat. The result's an exceptionally tender and flavorful steak, bite after beefy bite.