Dry-aged striploin

Striploin steaks are cut from the full length of the short loin—the long back muscle in the lumbar region—which is the same cut used for New York Strip steaks. For dry-aging, we select the "Choice" grade; the abundant, even marbling ensures the meat retains its juiciness throughout the aging process. Over 21–60 days in the aging chamber, the cut loses some of its moisture, the flavor becomes more concentrated and profound, and natural enzymes tenderize the muscle fibers. Before slicing, we trim away the dried outer crust. Since steaks from different parts of the loin vary slightly in shape and marbling, this cut is more affordably priced per kilogram than dry-aged New York Strip, yet it offers the same flavor profile: direct, robustly "meaty," and possessing a mature depth. How it differs from wet-aging: Wet-aged striploin (Choice grade — 1,060 ₴/kg) has a fresher, simpler flavor and a firmer texture. Dry-aging concentrates the flavor, introduces nutty and mushroom-like notes, and makes the meat more tender; however, due to weight loss and the removal of the outer crust, it comes at a higher price — 1,600 ₴/kg.

Primal cut

Loin

Aging

Dry-aged, 21–60 days

State

Fresh

Cooking method

Grill, Pan