ROUSES_SeptOct2019_Magazine

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STEAKHOUSE STEAK WITHOUT THE STEAKHOUSE PRICE

DRY AGED AT LEAST 25 DAYS

We dry age USDA Choice beef on site, in custom dry-aged beef lockers, for at least 25 days before it is trimmed and cut into steaks. Dry aging allows the beef’s enzymes to break down the collagen and muscle fibers, resulting in a rich, buttery texture and more intense beef flavor.

Available at select Rouses Markets.