Friday, March 30, 2018

RARE Steakhouse to Offer In-House Dry-Aged American Buffalo

Dry-age buff at RARE Steakhouse

From our friends at RARE Steakhouse...

RARE Steakhouse is excited to announce that they now offer locally sourced, in-house dry-aged American buffalo. This delicacy will be available on the steakhouse level of the restaurant as an 18 oz. 30-day dry-aged Buffalo (Bison) Ribeye cut.

The dry aging program at RARE, headed up by Executive Chef Marc Hennessy, allows a more detailed and focused attention to the flavor of the meat. This program also creates more creativity in the butchering process - allowing every order that leaves the kitchen to be truly one-of-a-kind. Since opening, RARE has also featured in-house dry-aged local Virginia beef and pork on their menu.

The RARE buffalo is 100% natural, pasture raised and free of hormones and antibiotics. The buffalo is grass/hay-fed and finished with grain for the last 120 days. The buffalo was local sourced, largely from New Frontier Bison in Virginia.