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Senior Day for Customers 60 and Older:
Butcher Quality Meat
Dry aging is a natural process that improves the tenderness of beef and add a unique brown-roasted beef flavor. The process entails individual loins placed under refrigeration with humidity controlled conditions. The process extract moisture from the meat over time which is why it can take up to 28 days to age.
Try Oto’s own dry age USDA Prime and Wagyu Rib Eye in their full service meat case –