【Hot Item!】Dry-Aged Tomahawk Steak

Aged in the temperature controlled aging rooms that have high ceilings which allow for good air circulation; this provides the perfect conditions in which to age the beef on the bone.

Dry-aged beef produced from selected Herriford and Angus’ cattle, after dry-aged, the steak is more tender compare with other general steak.

+$100 for sous-vide service, please order at least 2 days in advance.