Why Our Dry Aged Steaks are The Best In Williamsburg

At Fireside Chophouse, we are proud to offer a wide variety of delicious steaks that are dry aged to perfection. Our steaks are hand-cut from the finest cuts of meat and then dry aged for a minimum of 28 days. This process allows the meat to develop its unique flavor and tenderness.

We offer a variety of different cuts of steak, including ribeye, filet mignon, and New York strip. We also offer a variety of different cooking methods, so you can find the perfect steak for your taste.

We are confident that you will enjoy our delicious steaks. We invite you to come and experience the difference that dry aging makes.

Here is a more detailed explanation of the dry aging process:

Dry aging is a process of aging beef by hanging it in a controlled environment for a period of time. This allows the beef to develop its unique flavor and tenderness.

The dry aging process begins with a primal cut of beef, such as a ribeye or New York strip. The meat is then trimmed of all excess fat and connective tissue. It is then hung in a refrigerated room with a controlled humidity and temperature.

Over time, the beef will lose moisture and shrink. This process will also cause the beef to develop its unique flavor and tenderness. The longer the beef is dry aged, the more intense the flavor will be.

Dry aged beef is a premium product. It is more expensive than conventionally aged beef. However, it is worth the extra cost for the unique flavor and tenderness that it offers.

If you are looking for a delicious and unique steak experience, we encourage you to try dry aged beef. You will not be disappointed.