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USDA PRIME DRY AGED STEAKS

Tomahawks
Bone in Ribeyes
Porterhouses
T-Bones
KC Strips

We dry-age all of our beef for a minimum of 21 days. Almost all of our bone-in steaks are cut between 21-28 days. Occasionally we may go longer and offer up a small quantity beef aged from between 45-90 days. Currently this would require you to pre-order the whole loin, and then we would dry age it for you for a pre-determined period of time. Please let us know if you are interested in this. We may expand our capacity for the holidays for whole, dry aged standing rib roasts (bone-in prime rib).

USDA Prime Dry Aged Steaks