An absolute must for the steak aficionado! Our Master butchers Dry Age hand-selected short loins for no less than 55 days. The short loin is chosen according to their height, width, and marbling. During the dry-aging process, the short loin loses 40 percent of its weight as the moisture evaporates. This process, common amongst critically acclaimed steakhouses, produces a rich nutty flavor that complements a varietal of Cabernet Sauvignons.