Dry Aged Beef Program

Our Dry Aged Beef Cut Dates are as follows:

April 6th: 95 Day Dry Aged Ribeyes encrusted in Salt & Olive Oil

April 13th: 77 Day Dry Aged T-bones

May 3rd: 95 Day Dry Aged Striploin soaked in Bourbon

May 10th: 115 Day Dry Aged Ribeyes encrusted in Tallow

May 17th: 85 Day Dry Aged T-bones

May 31st: 90 Day Dry Aged Tomahawks

June 7th: 72 Day Dry Aged T-bones

If you are interested in any of the dates please email us at northstationprovisions@gmail.com to be placed on a waitlist for your desired cut. We will then call the waitlist the week of and ask if you would still like some steaks and the thickness of each steak.

Cheers