These Prime Graded New York Strip Steaks have been Dry Aged for 30+ days to create the perfect flavor unlike any other. 
Dry Aging is unique technique of old school butchery that is used to concentrate the flavor of the meat as well as making the meat more tender. Many restaurants and meat shops claim to use this technique but they are actually referring to the aging of the whole animal for 5-10 days (which is a standard practice so it is now different than any other beef). 
At Ode to Swine we take it a step further and properly Dry Age for 28+ days to create that dark crust. The dark crust creates a "shield" on the meat protecting it from spoilage plus makes it more tender by traping the enzymes causing them to break down the natural fibers of the meat. Additionally,the natural water will start to evaporate (by about 26%) giving the beef a concentrated flavor. Once the meat is fully Dry Aged, the crust is then cut off, and reveals a beautiful steak.
This technique is rarely seen outside of high-end restaurants and never used in a supermarket. 
Each Pack comes with 1 steak per pack