Dry Aged NY Strip Steak | 36 Months on Pasture

Our NY strip comes from 100% grass-fed, pasture-raised cattle in Pennsylvania and is dry-aged for flavor and texture you won’t find in grocery store steaks. The cattle spend 36 months on pasture, eating grass the way cattle are meant to — no grain finishing, no feedlots, no rushing the process.

Most beef on the market comes from animals harvested around 14–18 months. Even most “grass-fed” beef is finished closer to 18–24 months. 36 months on pasture is rare, and it shows up in the flavor — deeper, cleaner, and unmistakably beefy.

Most steaks also aren’t dry-aged. Dry aging slowly removes moisture and allows natural enzymes to do their work, concentrating flavor and improving texture without additives or tricks.

What you get is a true NY strip with real chew, rich savory flavor, and none of the watery or bland taste that’s become normal. This is the kind of steak that needs very little — salt, heat, and time to rest.

Each steak is approximately 1lb