Beef Angus Striploin
Use of Angus beef to dry-aged, and have USDA Certification, quality is guaranteed.
The flecks of fat within the quality beef will gradually melt when cooking, marbling gives beef its juiciness, flavor, and tenderness.
The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture.
The good dry-aged steak like concentrating juicy, this creates a greater concentration of beef flavour and taste on a piece of meat, incense, aromatic and and wild.