DRY AGED BEEF
We will dry-age your selected cut of Heritage Bred Beef for 30-90 days, depending on your preference. Di Liso's Fine Meats recommends a 30-day dry-aged program, followed by a 10-day wet-aged program. To finish your custom order, you may choose the thickness of your cut, along with any special packaging instructions.
Di Liso's Fine Meats is pleased to offer the following cuts of our Heritage Bred Beef:
BONELESS OR BONE-IN RIBEYE STEAKS
PRIME RIB ROAST
NEW YORK STRIP STEAKS
The following criteria must be met in order to be
Certified by John:
Most of our Heritage Breeds are 100% pure bred cattle.
They are naturally and compassionately raised without the use of antibiotics or growth hormones.
The cattle must be on a healthy, high quality, free-feed program and have a free choice of vitamin and mineral system.
All cattle must be pasture-rotated and grass-fed (or vegetarian-fed during the winter months when grass is unavailable).