Hand-Selected TOP 3% USDA Prime
Aged 45–60+ Days
Hand Buchered
Our Process — Pure Craftmanship
Selection: Only hand selected USDA Prime or Wagyu-grade primals
Chambers: Monitored daily for humidity, temperature, and airflow
Craftmanship: Every cut is logged, inspected, and aged for 45–60+ days until peak maturity.
Expertly Trimmed: Skilled butchers remove the dry-age exterior, exposing only the most flavorful, tender beef.
Beyond the Standard: Extended Dry-Aging
Dry-aging transforms exceptional beef into something extraordinary.
Whole sub-primals are stored in a precisely controlled environment — balancing temperature, humidity, and airflow — allowing natural enzymes to tenderize the meat and intensify its flavor. As moisture evaporates and fat oxidizes, the beef develops a nutty, buttery, umami-rich character that steak lovers crave.
At Meat N’ Bone, we take this process further. Our custom-built aging rooms feature humidity control, UV sterilization, and continuous air circulation, with every cut inspected daily by our master dry-agers to ensure perfect flavor and texture. After 45+ days, the transformation is remarkable — tender, silky, and deeply savory, with flavors reminiscent of truffle and Parmigiano.
Seeking something truly rare? Our spirits-infused dry-aged steaks are aged with premium bourbons, whiskies, and rums, delivering unmatched depth, aroma, and exclusivity found only at Meat N’ Bone.
Meat N' Bone
45–60+ days
USDA Prime / Wagyu Beef only
Daily inspected, controlled chambers
Deep umami, nutty, buttery
Fully traceable
VS
Aging Program
Cuts Used
Process
Flavor Profile
Transparency
Others
21–28 days “standard”
USDA Choice or mixed grades
Inconsistent or seasonal
Mild, sometimes metallic
Rarely disclosed