Florentine Steak (45+ Days Dry Aged) | USDA Prime wagyu or until the internal temperature

or until the internal temperature reaches 180°F (82°C) at the thigh joint

Whether you choose to grill it to perfection or sear it for a succulent finish

Ethically Sourced

Watch closely—overcooking will cause the marbling to render out completely and diminish the texture

Florentine Steak (45+ Days Dry Aged) | USDA Prime wagyu or until the internal temperatureCheck out this video about the amazing Florentine Steak: A Steakhouse Classic, Elevated by Time Experience a steakhouse classic at home with Meat N' Bone's Florentine Steaka thick cut, showstopping USDA Prime Porterhouse, dry aged for a minimum of 45 days (often up to 65). Sourced from select Midwest Black Angus herds and representing the top 2% of USDA Prime beef, this steak boasts pronounced marbling (BMS 4+), a bold, nutty, "funky" dry aged