Much of our Prime cuts (top 1% of fat marbling of all beef produced in the USA) and high Choice are aged in our specially designed aging rooms. The steaks age from 21-60 days or longer, and the rooms are filled with 5-6,000 steaks at a time, which is important for the promotion of good bacteria. The controlled atmosphere draws out moisture, thereby concentrating flavor. As the steaks age, the enzymes in the beef naturally tenderize the meat. The flavor of our aged steaks is unique and sought after by the greatest steak connoisseurs in the world.