For these steaks, we let them sit in our dry age cooler for 2 weeks, and then after that covered them in beeswax to age for the remainder of the 60 days. By using this technique, we are able to age the loins for longer with less waste compared to traditional dry aging. The dry-aging process for beef creates a more concentrated beef flavor, and can have hints of a nutty taste in addition to making for a much more tender steak. The dry aged flavor along with the richness of the Wagyu will blow you away with taste.
*Steaks sold individually*
*Our Australian Wagyu is Halal certified*
