Dry Aged

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Dry aging beef is a process where beef with bone or primal cuts are hung in a controlled, refrigerated environment for an extended period, typically several weeks.

Secondary Cut

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Secondary beef cuts these cuts often come from areas of the animal that have more muscle and less marbling, but still offer good flavor.

Prime Cut

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  Prime cut beef refers to the highest quality of beef, typically featuring abundant marbling, tenderness, and flavor.   

SHORTLOIN

Characteristic

  • The Dry Age cut shortloin is a prime cut of beef located between the rib and sirloin.
  • It’s known for its tenderness and rich flavor making it a popular choice for steaks like  T-bone and porterhouse.

Packaging

  • Weight/loaf: 7-9 kg / loaf
  • 1 Box = 1 Loaf