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The Gastronomist Dry-Aged

Gastronomy is the art of preparing and serving amazing food and the science of good eating. Our dry-aged steaks are a study in delicious beef and are the foundation of this unique steak collection.Discover an incredible depth of flavor with this premier assortment of dry-aged American Wagyu steaks and wet-aged filets mignons slathered in Chef’s Gold – rich and savory dry-aged tenderloin fat. Each steak is generous in size: ribeye steak - 32 oz, bone-in NY strip - 18 oz, filet mignon - 10 oz.

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The Gastronomist