Chateaubriand (20 Day Dry Aged) Dry Aged At Dellapietras

At Dellapietras

• Exceptional tenderness achieved through extended aging

taken from the bottom sirloin

This premium cut undergoes an extensive 50-60 day dry-aging process

Butcher shops take burgers very seriously and personally  - this single item is a telltale sign of the quality of beef being sold

Chateaubriand (20 Day Dry Aged) Dry Aged At DellapietrasOur center cut 32 oz filets are dry aged for 20 days on the carcass before being carefully extracted from the animal. While aging a filet mignon might seem unnecessary, our lighter aging program actually enhances the flavor of the steak by extracting excess liquids. The result is a mouthwatering, flavor packed filet.