6 x 10oz NY AAA sirloin picanha steaks with small fat cap attached, aged 40+days. Cut similar to a New York Striploin. Picanha is known has the queen of Brazilian steaks with a fat cap that adds great taste & tenderness.
Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.
Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.