12 oz. - USDA Prime Dry-Aged Boneless NY Steak
28-day dry-aged All-Natural Prime Certified Angus Beef®
Looking for the ultimate dining experience? Try our high-end restaurant-grade dry-aged steaks!
Dry-aging is a process where beef is stored in a controlled environment with low humidity and a constant temperature for a period of time. During this time, the beef develops a more intense and complex flavor profile, as well as a tender texture that will melt in your mouth. Our dry-aged steaks are sourced from trusted suppliers and aged for up to 28 days for the ultimate flavor and tenderness
What makes our dry-aged steaks so special? Here are a few reasons:
Concentration of flavor: As moisture evaporates from the beef, the flavors become more concentrated, resulting in a richer and more intense taste.
Tenderization: Enzymes in the meat break down the connective tissue, resulting in a more tender texture.
Umami development: Dry-aging allows for the development of umami flavors, which are savory and meaty, contributing to the depth of flavor.
Fat breakdown: The fat in the beef breaks down during dry-aging, leading to a buttery texture and a more robust flavor.
Our dry-aged steaks are not available outside of Seattle’s best Steakhouses - If you want to treat yourself to the ultimate in flavor and texture, let Sound Bites deliver!
THE SAME CUT USED AT SEATTLE’S BEST STEAKHOUSES!
28-day dry-aged All-Natural Prime Certified Angus Beef®
Looking for the ultimate dining experience? Try our high-end restaurant-grade dry-aged steaks!
Dry-aging is a process where beef is stored in a controlled environment with low humidity and a constant temperature for a period of time. During this time, the beef develops a more intense and complex flavor profile, as well as a tender texture that will melt in your mouth. Our dry-aged steaks are sourced from trusted suppliers and aged for up to 28 days for the ultimate flavor and tenderness
What makes our dry-aged steaks so special? Here are a few reasons:
Concentration of flavor: As moisture evaporates from the beef, the flavors become more concentrated, resulting in a richer and more intense taste.
Tenderization: Enzymes in the meat break down the connective tissue, resulting in a more tender texture.
Umami development: Dry-aging allows for the development of umami flavors, which are savory and meaty, contributing to the depth of flavor.
Fat breakdown: The fat in the beef breaks down during dry-aging, leading to a buttery texture and a more robust flavor.
Our dry-aged steaks are not available outside of Seattle’s best Steakhouses - If you want to treat yourself to the ultimate in flavor and texture, let Sound Bites deliver!
THE SAME CUT USED AT SEATTLE’S BEST STEAKHOUSES!
28-day dry-aged All-Natural Prime Certified Angus Beef®
Looking for the ultimate dining experience? Try our high-end restaurant-grade dry-aged steaks!
Dry-aging is a process where beef is stored in a controlled environment with low humidity and a constant temperature for a period of time. During this time, the beef develops a more intense and complex flavor profile, as well as a tender texture that will melt in your mouth. Our dry-aged steaks are sourced from trusted suppliers and aged for up to 28 days for the ultimate flavor and tenderness
What makes our dry-aged steaks so special? Here are a few reasons:
Concentration of flavor: As moisture evaporates from the beef, the flavors become more concentrated, resulting in a richer and more intense taste.
Tenderization: Enzymes in the meat break down the connective tissue, resulting in a more tender texture.
Umami development: Dry-aging allows for the development of umami flavors, which are savory and meaty, contributing to the depth of flavor.
Fat breakdown: The fat in the beef breaks down during dry-aging, leading to a buttery texture and a more robust flavor.
Our dry-aged steaks are not available outside of Seattle’s best Steakhouses - If you want to treat yourself to the ultimate in flavor and texture, let Sound Bites deliver!
THE SAME CUT USED AT SEATTLE’S BEST STEAKHOUSES!
