Where Passion Meats Perfection
Some of the most popular cuts!
This is a VERY special cut. Pasture raised Australian Full Blood Wagyu Tomahawk BMS 9. Absolutely wonderful to start, wonderful richness and meatiness for a luxurious eating experience. Through dry aging, the flavors become more intense, very beefy, with subtle cheese notes, and texture is extraordinarily tender.
32-60oz.
“It’s delicious! Cheesy, beefy mushroomy goodness, tasted AWESOME!” @iam_carrrlo
Berkshire Heritage Pork dry aged creates flavors that are incredible. Reminiscent of uncured bacon, wonderful umami aroma, and more tender than its unaged counterpart. The fat will melt in your mouth. Cut 1.25-1.5” thick these are Pasture raised and never fed antibiotics or hormones.
“Pork rib chops, boneless, aged 40+ days. Some of the best I've eaten in a long time... from @edwardsagedmeats... #notanad just a fan.” @chefaz
“Soooo good! Best damn pork chop I’ve ever had!” @aretorow13
“These pork chops were amazing!” @chrisciapciak
“Best pork chop I’ve had, and I hate pork.” @bearangel88
“They have not invented words that can accurately describe how good this 45 day dry aged porkchop was. Thank you for bringing a small piece of heaven to earth.” @richardismarketing
The Picanha steak comes from a Pasture raised Angus Top Sirloin Primal and the whole Picanha (Top Sirloin Cap) is carefully stripped away. Because of its location, the muscle gets a lot of blood supply and does almost no work. This creates a steak that is nicely marbled and very tender. Then the cut gets my dry age touch for 21 days for a nice balance of flavor profile and tenderness. This will have just a light touch of dry age flavor, but will be beefy, sweet, succulent, and tender.
8oz. And 10oz portions
Picanha is a triangular wedge shape muscle which creates more variations in shape and form depending where the steak is cut from. Regardless of shape, all steaks will have the same flavor, aroma, and tenderness.
“WTF is that Picanha?! Intense flavor, clearly aged but no funk, the fat was great, really good!” @bearangel88
“Man the Picanha was the bomb! Super super juicy and delicious!” @chefthiagoquir
“The Picanha was juicy as hell, and so tender, aged 21 days, there was just enough of the dry aged flavor to make it a flavor bomb in every bite!” @20shadesofchristiangold
Craving an Experience?
When walking down the meat aisle and you see the usual suspects have you ever asked yourself, is there something better? We’ve got better. More taste, more marbling, more tenderness. If you are looking for something you just can’t find elsewhere, look no further than Edwards Aged Meats.
Share your experience of Edward’s Aged Meats!
#i❤️EAM
Not just another cut, A cut above the rest.
Meat Edward
