where to buy aged beef

DeBraggas Dry Aged Beef is the best of the best. All done at our in-house facility, dry aging concentrates and develops the flavor of the meat.

When a rib rack, strip loin, or short loin is dry-aged, the meat is left on the bone for a period of time in a temperature and humidity-controlled room. We believe that the minimum amount of time to dry age beef and obtain good results is 30 days.

With a higher fat content, we have aged beef for as many as 100 days with outstanding results. Following this theory, DeBragga’s Dry Aged Hand Select is aged for 30+ days, our Prime is aged 45+ days, and our Wagyu is 75+ days.

Create an account First name* Middle Name Last name* Email* Password* Confirm password* Back to Login

  • (8 oz.) USDA Prime Filet Mignon $59.95
  • (9 lbs.) USDA Prime Whole Beef Brisket $199.95
  • 4 (4 oz.) USDA Prime Dry-Aged Minute Steaks $59.95
  • (36 oz.) USDA Prime Dry-Aged Porterhouse Steak $189.95

For over 60 years, Manhattan’s elite have trusted the Lobels family to be their source for worlds best meat and old-fashioned, personalized customer service. Whether were recommending particular cut, suggesting a recipe, or sharing cooking tips, our goal is to provide every customer with a peak dining experience—every single time you purchase from us.

For over 60 years, Manhattan’s elite have trusted the Lobels family to be their source for worlds best meat and old-fashioned, personalized customer service.

Login to Lobel’s Email Address* Password*

Note: We recently updated our password security standards. If your password isnt at least 6 characters long and doesnt contain at least 1 letter and 1 number, you will need to reset it to be more secure. Please use the forgot password link above.

DeBraggas Dry Aged Beef is the best of the best. All done at our in-house facility, dry aging concentrates and develops the flavor of the meat.

When a rib rack, strip loin, or short loin is dry-aged, the meat is left on the bone for a period of time in a temperature and humidity-controlled room. We believe that the minimum amount of time to dry age beef and obtain good results is 30 days.

With a higher fat content, we have aged beef for as many as 100 days with outstanding results. Following this theory, DeBragga’s Dry Aged Hand Select is aged for 30+ days, our Prime is aged 45+ days, and our Wagyu is 75+ days.

Lobel’s of New York Since 1840 – Order Hand-cut, dry-aged USDA prime beef, Wagyu, and other selections of top-quality meats online today!

FAQ

Is aged beef expensive?

In most cases, dry-aged beef comes with a higher price tag. This price is attributed to two main factors: Reduced yields: Beef undergoes a significant moisture loss during the dry-aging process. As a result, the beef weighs far less than when it first started.

Is all store bought beef aged?

Technically all beef is aged a little bit; either through a process of wet or dry aging. All grocery store beef is at least, seven to ten days old. Meat that hasn’t been aged at least this long has a distinctly bland and metallic flavor. Dry-aged steaks, when done properly, produce an indescribable flavor.

Is dry aged beef worth it?

Dry-aging steak is an age-old practice, used to keep meat fresh before refrigeration was invented. In the last decade, there has been a resurgence of dry-aging and steak connoisseurs have started to understand all the benefits of dry-aging steak. Dry-aging significantly improves the taste and tenderness of the meat.

How can you tell if beef is aged?

Properly dry-aged steaks will smell rich and complex with a hint of funk that’s earthy but appealing. They’ll also be dry to the touch. A rotten steak will be slimy and smell so bad you’ll regret ever opening the bag to check.

Related Posts