NY STRIP BONE-IN USDA PRIME ANGUS DRY-AGED 45 DAYS
Description
Discover the remarkable flavor of our USDA Prime Angus Dry-Aged NY Strip Steak Bone-In. This special steak is dry-aged for 45 days to intensify its taste and tenderness.
Coming from the short loin section of the cow, this NY Strip boasts a bold, beefy flavor that steak lovers appreciate. The bone-in adds extra richness to the meat, making it a prime choice for those seeking a truly indulgent steak experience.
Our dry-aging process enhances the steak's natural flavors, resulting in a tender and mouthwatering texture that's perfect for grilling or searing. Elevate your dining experience with the exceptional quality of our USDA Prime Angus Dry-Aged NY Strip Steak with Bone-In.
Dry-Aging: Dry-aging is a process where the steak is aged in a controlled environment for a specific period. In the case of this Ribeye, it's dry-aged for a substantial 45 days. During this time, moisture is slowly removed from the meat, concentrating its flavors and enhancing its tenderness.
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Delivery Zones & Pricing (Within 60 Miles of Hallandale Beach, Fl)
- 0–15 miles — FREE
∙ Minimum order: $75
∙ Same-day delivery within 2–3 hours (orders placed before 5:00 PM) - 15–30 miles — $9.95 delivery fee
∙ Minimum order: $99
∙ Same-day delivery within 3–4 hours (orders placed before 5:00 PM) - 30–60 miles — $19.95 delivery fee
∙ Minimum order: $150
∙ Next-day delivery
Our Boutique address: 29 N Federal Hwy. Hallandale Beach, Fl 33009
Raw beef weight per serving +++
The recommended raw beef weight per serving for adults can vary based on individual preferences and dietary needs. However, the following table is a good approximation.
Adults:
Male: 12-14oz (340-400g)
Female: 10-12oz (280-340g)
Kids:
5-7oz (140-200g)
The amount of weight that raw beef loses when cooked can vary depending on factors such as the cut of meat, cooking method, and desired level of doneness. On average, beef can lose anywhere from 20% to 25% of its weight during cooking. This loss primarily consists of moisture and fat that evaporates or renders out as the meat cooks.
