Dry-Aged Meat

In 2016 Chianti Il Ristorante began offering Dry Aged ribeye, bone-in strip, and short loin porterhouse and T-bone cuts.

Chianti’s dry aged beef is placed and closely monitored in aging boxes where the moisture in the meat is allowed to escape. The ideal dry aging process for the meats is 40 days, but could vary anywhere between 25-40 days. Evaporation shrinks the beef, concentrating its flavor as it softens the meat. Additionally, the proteins and fats go through a transformation as well. The result is superb beef with an extraordinarily rich flavor and buttery texture.

These dry aged cuts, known as ‘Chianti Select’, will have limited availability due to space in the aging boxes; which are prominently on display in the entryway of the restaurant. Chianti Il Ristorante is currently the only restaurant in upstate New York to dry age their steaks on premise.

Because the motivation behind this endeavor is passion and not profit, the price of these dry aged cuts will be more than competitive and will fluctuate based on cut and days aged.

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