Eating a dry aged steak has no competition. It has a richer, beefier flavor, a more tender, buttery texture, and a mineral, funky scent.
At Frankie's we dry age 4 cuts of beefs, the Porterhouse, T-bone, Tomahawk and the Chuck Roll for our infamous Dry-Aged Burgers.
We choose our breeds and country of origin carefully, our charolais
from France, Black Angus from Australia and Herford from Oklahoma (central USA).