Aging beef for a 180 days requires attention to detail, patience, and a deep understanding of the aging process and the aging room microclimate. We don't believe in the "set it and forget" methodology commonly used in the industry.
This steak is truly an occasion steak or if you just want to spoil yourself with something you simply cannot find anywhere else. This is truly taking dry aging to its limits. 
Specs
AAA Local Beef (Boeuf Quebec Quality Control)
Hand selected cuts
Dry aged inhouse in our specially designed aging room for over 100 days
Unmatched flavor
1 Bone Thick
*Weight may vary

Cooking method
First wrap the bone tip with aluminum so it doesn’t get charred/burnt when you’re cooking and spoil your final presentation. Due to its thickness, we prefer the reverse sear method for this one so that the desired internal temperature is reached before applying the final sear to form the crust. Don’t forget to let it rest at least half the time you cooked it for.