Prime Dry-Aged Kansas City Sirloin – 2 Pack

These 14-ounce USDA Prime Kansas City (Bone-In) Sirloins were dry-aged for 30 days with Saltbrick’s U.S. Patented Dry-Aging Process: a unique method of dry-aging beef in a climate-controlled room that’s lined with walls made of pink Himalayan salt bricks. That, combined with carefully timed UV lighting, creates an environment that allows for longer periods of aging, and the salt imparts a subtle flavor to the beef. The end result is an extremely tender steak with a complex, umami-rich flavor profile.

Also included is the signature, complimentary tin of pink Himalayan salt, in collaboration with Spicewalla®.

At Saltbrick Prime, their beef is regionally sourced from Midwestern farms at the highest USDA Prime quality standards. The steaks are then wet-aged for 25 days before being hand-selected for inclusion in these packages by Executive Chef Matt O’Neill, who has more than 20 years of fine-dining experience.