Picture Piedmontese Dry-Aging Program
Picture 1792single_2.jpgPicture prime_103_s_2.jpgPicture prime_porterhouse_dry_aged_2.jpgPicture prime_bone_in_ribeye_2.jpgPicture wagyu_tenderloins2_2.jpgPicture wagyu_tomahawks2_2.jpg
Piedmontese Dry-Aging Program

Select your Piedmontese Beef and select how long you would like it aged...

Default Cut...
Bone In Ribeye - 7pcs 18-20oz Bone in Ribeye Steaks after whole loin is cut
Shortloin - You'll get approx 12 steaks cut 1.25" (Porterhouse, T-Bones and Bone In NY's

Tenderloin - Cut end to End 6-8oz (approx 5-6 steaks + tender tips)

**Please allow 4-7 days for Processing



Item number

Select Your Piedmontese Beef:

Select Days Age:

Dry-Age with 1792 Single Barrel Bourbon(+$25 for Cheese Cloth):

Select how you would like cut: