The Cuts
We offer a small, deliberate selection. Each cut is chosen for its response to the aging process — and aged until it reaches its full potential, not a day sooner.
Dry aging is a transformation. Over weeks, moisture evaporates, enzymes break down muscle fiber, and a crust forms that protects the meat while concentrating its flavor. What emerges is something fundamentally different from fresh beef — deeper, nuttier, more complex. We age a minimum of 45 days.
The ribeye is the benchmark by which all dry-aged beef is judged. Extraordinary marbling, a deep nutty richness, and a texture that rewards a hot cast iron and patience. This is the cut we are most proud of.
Cook: Best over high heat — cast iron or live fire. Rest 8 minutes before cutting.
Firm, bold, and unambiguous. The strip has a clean beefy character that dry aging amplifies without obscuring. The purist's cut — nothing to hide behind, nothing to hide.
Cook: Sear hard on both sides, finish in a 400°F oven. Simple seasoning only.
Ground from the trimmings of our dry-aged primal cuts, this is unlike any ground beef you have tasted. The aging process concentrates flavor before the grind — the result is a burger or bolognese with a depth that fresh ground beef simply cannot achieve.
Cook: Handle minimally. Form loose patties, season only the outside. Cook to medium-rare for full flavor.
The Aging Process
Only the top tier of our Vermont grass-fed cattle qualifies. We look for exceptional marbling and consistent fat coverage before a cut ever enters the aging room.
Temperature-controlled at 34–38°F, humidity at 80–85%, with consistent airflow. The environment is as important as the time. We monitor it daily.
A protective pellicle forms on the exterior over the first two weeks. This is trimmed before the cut reaches you — but it is doing critical work throughout the aging process.
Moisture loss of 15–20% concentrates flavor. Enzymatic breakdown tenderizes the muscle. What remains is something that cannot be replicated by any shortcut.
We take inquiries for home delivery across New England and wholesale orders for restaurant programs. Availability is limited — we produce in small batches by design.