Dry Aging
Our dry-aged meats are aged for 30, 45, 60, 90 and 120 days in a temperature / humidity-controlled room, lined with pink Himalayan salt bricks.
The result? Steaks with extraordinarily bold flavors and buttery textures. Check out the aging process in this video.
For more information, please contact:
Trina Walkama| twalkama@kingsseafood.com | 949.208.7061
Trina Walkama| twalkama@kingsseafood.com | 949.208.7061