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Dry-Aged Day at Eataly Boston

Dry-Aged Day at Eataly Boston

Mark your calendar: We're celebrating our annual Dry-Aged Day at Eataly Boston with 50% off select prime meat and wine pairings on Saturday, June 16. Plan your Father's Day festivities in style, or simply step up your weekend!


For one day only, our butcher counter will offer the following prime dry-aged cuts at 50% off*:

Prime Dry-Aged Porterhouse $35.80 $17.90 SOLD OUT 

Prime Dry-Aged New York Strip Steak $33.80 $16.90

*While supplies last. Limit three per transaction. 

Our butchers source all of our prime meat from clean, sustainable farms and ranches where the animals graze daily in open pastures and are humanely handled. We believe that the health of both the animals and the land on which they are raised has a direct impact on the quality and flavor of the meat once it reaches your table, so our meat will never ever have contact with antibiotics, added hormones, or growth-promoting drugs.


Pick up your choice of cut, then pair it with a bottle of dry, aged red wine from our wine shop! On June 16, get 50% off Masi Amarone della Valpolicella Costasera, an intense ruby red wine from the Nothern region of Veneto. What makes this wine a good match for dry-aged beef? After harvesting, traditional grapes from the Valpolicella Classica area are dried on bamboo racks to concentrate their flavors before pressing, producing the perfect pair for a dry-aged cut.


June 16 at 12:30 p.m. | La Scuola

In this 30-minute flash lab, Chef Dan Banzinotti of Terra will explain what dry-aged beef is and break down the differences between dry-aged and regular beef. Curious to taste the difference? You'll also get to enjoy a complimentary tasting of dry-aged beef prepared by Chef Dan himself!

No need to register, this workshop is free and open to all! Simply stop by La Scuola at 12:30 p.m. on June 16!


Dry aging is the process of allowing large cuts of meat to rest in a controlled, open-air environment for an extended period of time. This allows enzymes in the meat to break down the proteins and concentrate the flavors, resulting in tender meat with a rich and complex flavor that is unique to dry-aged beef.

Because of this, dry-aged beef is best prepared with simple ingredients that highlight the rich and complex flavors.

“I love dry-aged beef best when grilled and seasoned with extra virgin olive oil and sea salt,” Eataly USA Head Butcher Peter Molinari said. “The flavors of the meat are already so profound that that’s really all you need.”

To learn how to grill the perfect steak, check out our guide on Eataly Magazine!

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