London Broil
Dry Aged 20 Days Weight:Large (24-28 oz) • Intensified

• Intensified

Our center cut 32 oz filets are dry aged for 20 days on the carcass before being carefully extracted from the animal

Indulge in the rich and savory flavor of our Grass-Fed New York Strip Steak

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

Dry-aging is a traditional process that involves carefully storing the steak in a controlled environment to allow it to naturally tenderize and develop a distinct

London Broil<BR>Dry Aged 20 Days Weight:Large (24-28 oz) • IntensifiedFor generations, The London Broil cut, has been sadly categorized as a low end cut, yielded from round hindquarter (back leg). At Dellapietras, we extract our "London Broil" from the forequarter (front shoulder), ensuring the most tender muscle.