RESERVE YOUR TABLE

OUR DRY AGING PROCESS

A lot of hard work, patience, and expertise goes into the steaks that make it onto our guests’ plates.

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Dry aged steak is not a new concept but has been gaining in popularity among beef connoisseurs for many years.

The dry aging process takes large cuts of beef and ages them in a controlled environment for several weeks to several months. This enhances the taste of the steak and makes it tenderer. Our dry aged steak comes to us from a family-owned provisioner who has been delivering quality grass fed steer for 50 years. Whittingham Meats is committed to making sure the dry-aged steak you order will be the best piece of steak you have ever had.

We are committed to serving top-of-the-line steaks that have gone through the dry aging process perfectly.

Whittingham Meats only sends us Black Angus grass fed steer from more temperate climates of northern plains states. This is important to us because less than 1/3 of USDA Prime beef with these specifications are chosen to land on the South Halsted Street docks of the centuries old, but state-of-the-industry facility in the heart of the old Union Stockyards District of Chicago.

Rare Chef Nick Donisi receives the whole primal cuts that will be butchered and start the dry aging process aged under his careful supervision. The dry aged steak, export ribs and short loin spend three to four weeks in a climate controlled aging room where enzymes tenderize and concentrate flavor of the beef.

If you're still curious, ask us next time you're here - we'll show you how your dry-aged steak turned out so delicious!

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