Wagyu Dry-Aged New York Strip Grade:SRF Black® While you may be familiar

While you may be familiar with a steak from high-end restaurant menus

SRF Kurobuta pork bone-in short ribs are 100% Berkshire (Kurobuta) pork raised on small family farms and slow fed a special diet without added hormones

The cap of ribeye is considered the most delectable and flavorful steak available

flaky meat that feels straight out of a restaurant kitchen

Wagyu Dry-Aged New York Strip Grade:SRF Black® While you may be familiarThis out of the ordinary steak starts with our SRF Black New York Strip that is dry aged a minimum of 30 days to intensify the natural flavors and enhance tenderness. The New York strip has a storied history and is the go to cut for many discerning steakhouse patrons. These dry aged, boneless steaks are hand cut to a wonderfully thick 1 inches and are superior to New York strips served at most steakhouses. The target weight for each steak is 14