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28 Day Dry-Aged USDA Prime Bone In New York Strips

The reason dry aged beef is so amazing is that aging allows natural enzymes to breakdown the hard connective tissue in meats and for water to evaporate away concentrating the flavor. So you could only imagine what 120+ Days could do to a piece of beef.

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The reason dry aged beef is so amazing is that aging allows natural enzymes to breakdown the hard connective tissue in meats and for water to evaporate away concentrating the flavor. So you could only imagine what 120+ Days could do to a piece of beef.
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