USDA Prime Dry-Aged Beef

If you crave the utmost tenderness in your beef, our collection of USDA Prime Dry Aged beef at Chicago Steak Company is the ideal choice. Dry aging is the key to achieving the exquisitely tender steak you've always desired. Without the transformative effects of this aging process, even top-quality beef can become tough when grilled or smoked. Dry Aging guarantees that the meat remains tender regardless of your preferred cooking method. It is undoubtedly one of the most effective ways to enhance both the texture and taste of your beloved cuts of meat. 

USDA Prime Dry-Aged Beef Favorites

What Makes USDA Prime Dry-Aged Beef Special?

USDA Prime beef represents the very top 2% or 3% of the meat produced each year by the cattle industry. Dry aging is a method in which sizable portions of beef are allowed to age for a period ranging from a few weeks to several months prior to being trimmed and transformed into steaks. This process not only enhances the flavor of the steak but also significantly improves its tenderness compared to when it is freshly prepared. 

What Customers Are Saying About Chicago Steak Company's USDA Prime Dry-Aged Beef

Our customers can't stop praising the remarkable tenderness of our Prime Dry-Aged beef, particularly when indulging in the finest selections such as ribeye and tomahawk steaks. They simply can't get enough of our premium Midwest beef, expertly enhanced with cutting-edge aging techniques. To guarantee the utmost quality, each steak undergoes meticulous hand-trimming and hand-cutting by our skilled butchers. With every bite, you'll immediately notice and appreciate the distinctive taste that sets our beef apart from the rest. 

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FAQs about USDA Prime Wet-Aged Beef

How are the wet and dry aging processes different?

Dry aging involves hanging the beef in a cold environment with specific humidity in the air. Wet Aging requires us to encase the meat in a vacuum-sealed system that surrounds the meats in its own natural juices. Both allow enzymes within the meat to improve its texture and flavor, but Dry aged meat is characterized by an extraordinarily tender steak because the aging process is lengthier, making the fibers within the muscle moister and more flavorful. 

How long is the dry aging process for USDA Prime beef?

The length of the dry aging process for USDA Prime beef can be adjusted according to personal preference and the desired flavor profile. Typically, dry aging ranges from a few weeks to several months for USDA Prime beef. Opting for longer aging times often leads to more pronounced flavors and heightened tenderness in the beef. 

How does dry aging affect the flavor and tenderness of beef?

Through the process of dry aging, the natural enzymes within the meat work to break down muscle fibers, leading to a notable increase in tenderness. Moreover, as the beef ages, moisture gradually evaporates from the meat, intensifying its flavor and resulting in a distinctive and rich taste profile. Dry-aged beef often boasts a deeper, nuttier, and more concentrated flavor when compared to beef that has not undergone the aging process. 


These 2 30oz USDA Prime Dry Aged Tomahawks are the Ultimate Bone-In Ribeye, with an extra long bone for extraordinary presentation. Dry Aged Beef is an acquired taste for some, but it's an excellent choice for steak aficionados. Impress your dinner guests with these Tomahawk Ribeyes that are just as presentable as they are tasty.

Why Choose USDA Prime Dry-Aged Beef from Chicago Steak Company

You can trust our Dry-Aging process makes a real difference with our Prime beef because we seal each piece up for a full 6 weeks before selling it. Unique registration numbers ensure each piece is handled with care from start to finish. The extended Dry- Aging process produces a depth of flavor and tender texture that no one else can beat. Your guests will ask for seconds and thirds when you’re serving up this high-quality beef. Invest in some of the best steaks and more from Chicago Steak Company.