“Home of the ONLY Dedicated Beef Aging Room in New Mexico!”
Others say they age their own steaks but the secret to ageing beef is strictly controlled time and temperature. Think of your refrigerator at home. How often is that door opened and closed? It’s even worse in a busy restaurant! The temperature bounces up and down sending conflicting messages to the enzymes. We don’t have that problem. We keep the temperature between 34 and 36 degrees for 7 days before turning on the lights and opening the door to add and remove beef.
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- Mon - Sat: 11:00 am - 10:00 pm
- Sun: 11:00 am - 9:00 pm
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