Dry aged

Dry-aged steaks: ribeye, New York strip, striploin and cowboy steak. The cuts mature in the ageing room for 21–60 days.

Over that time the meat gives up part of its moisture, and the beef flavour becomes denser and deeper. Enzymes soften the fibres, and the fat takes on a creamy, slightly nutty aroma. The dried outer crust is trimmed off before cutting.

For dry ageing we take Prime and Choice grade cuts. Prices are per kilogram; delivery by taxi in Kyiv on the day of the order and by Nova Poshta across Ukraine in thermal boxes.