55 day dry-aged Wagyu Chuck (American) (3.5# average)

55 day dry-aged American Wagyu Chuck-Roast or Chuck Steak! 

We recommend cooking these lower and slower to break down the muscle a bit to be extra tender!

Our dry-age chamber is one of the finest in the world. And unlike others, we have been running restaurants and aging meats for over 10 years. To achieve fantastic flavor while maintaining moist interior.   

Top of the line Japanese Wagyu, American, and Australian Beefs have seen their way through our aging chamber, making it truly unique + world class.