60 Day Dry-aged Striploin (New York Cut)

Per Kilo
₱1,899.00
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Min 2,000
Same- and
Next-Day Delivery

60 Day Dry-aged Striploin (New York Cut)

Exceptional
Quality
Any Cut,
Any Request
Packed How
You Want It

Homegrown Ribeye, fully-trimmed

Dry-aged for a minimum of 60 days

Vacuum-packed, gift-wrapping available

Free next day delivery within Metro Manila

Frequently Asked Questions

Frequently Asked Questions

How do you cook dry-aged striploin?
Dry-aged striploin is cooked just like any other meat. Make sure you thaw your protein correctly to avoid ruining its quality. Leave it to rest for about thirty minutes before cooking. Cook your meat over high heat for a few minutes or until the surface caramelizes. Afterward, you can turn down the heat to achieve your desired level of doneness. Keep in mind that dry-aged meats cook faster since they have less moisture left in them.
Why is dry-aged steak expensive?
Dry-aged meats are much more expensive compared to fresh or commercial cuts since they take more time and cost more money to produce and maintain. Dry-aging needs a temperature and humidity-controlled environment. You also lose a lot of weight and edible products after dry-aging, making them cost even more.
How long is steak dry-aged?
The length of dry-aging depends on the texture and flavor you want your steak or other meat to have. The sweet spot for regular dry aging is between 28 and 30 days. The longer the choice cut is dry-aged, the more its flavors develop and intensify.
Is dry-aged steak safe to eat?
Dry-aged striploin is safe to eat because they undergo a controlled process. This technique is different from letting your meat sit a little longer in the refrigerator because it is free from harmful bacteria. Moreover, the meat is hung so that every surface is exposed to dry air, allowing it to form a protective crust that protects the valuable meat inside.

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