The color must be pink with an even conformation of fat dispersed
throughout. This is referred to as marbling. If selected,
the loin is brought back to the premises of the restaurant
where the dry aging process begins. The loins of beef
sit in a temperature controlled cooler where air circulates
around them. After the meat is properly aged, it is butchered
and brought up to the kitchen for broiling.
A Traditional Peter Luger Dinner
Visit any one of our fine locations
in Brooklyn, NY or Great Neck, LI
or order our delicious USDA Prime steaks
for you and your family.