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14-16 ounces.

This is one of Jennifer's favorites because it makes making fajita's so easy! Great for stew as well!


Dry-aged for 16 days.


What is dry aging?

Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It's a process that not only helps the steak develop flavor, but also makes it far more tender than it would be completely fresh.

Fajita Meat / Stew Meat

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