| Dry-Aged Steaks/Loins
Fine chefs know dry-aged meat intensifies the best parts of the red meat experience. A dry-aged buffalo steak is an experience that cannot be paralleled.
Our premium line of dry-aged buffalo steaks allows discriminating diners to harken back to a time when ranchers took pride in how their animals were raised. A time when ranchers did not jam animals into feedlots and force-fed corn and antibiotics. A time when animals were raised naturally on verdant fields of green.
Our fine steaks also help remind diners of a time when butchers had the time and skill needed to take a really good piece of meat and make it the steak of a lifetime. The skilled artisans who oversee the dry-aging of our meat are the equivalent of what the wine world would call a vintner.
This unbelievably fine meat can only be found at the following fine dining establishments. In time, we plan to offer this to our home use customers also. Check back soon!
We invite fine chefs to serve our line of dry-aged buffalo steaks and whole loins. Contact us directly at 888-330-8686.
Here are a few of the fine establishments that offer our dry-aged meat:
Boka - Chicago Chef Giuseppe Tentori – 1729 N. Halsted Street 312-337-6070
Trattoria #10 - Chicago Chef Douglas D’Avico - 10 N. Dearborn 312- 984-1718
Aigre Doux – Chicago Chef Mohammad Islam – 230 W. Kinzie 312-329-9400
Powerhouse - Chicago Chef John Peters – 215 N. Clinton Street 312-928-0800
Vie – Western Springs IL Chef Paul Virant – 4471 Lawn Ave. 708-246-2082
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