59 DAY Dry Age AAA Beef Rib Steak 

400~500g per PC 

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.

Dry aging a steak makes it more tender and flavorful. It has a richer, beefier flavor, a more tender, more buttery texture, and a minerally, slightly funky scent.