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Locally sourced and processed, dry-aged beef

Posted on: November 25th, 2016

Tony’s is serious about supporting our local communities, through small businesses. Since 1978, we have prioritized working with Colorado companies because we believe that when we help each other succeed, our community thrives.

This weekend, in honor of Small Business Saturday, we have a selection of locally raised and processed dry aged steaks on sale.

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At Tony’s, we source our beef from a select number of farms which consistently meet Tony’s strict standards. Only the top 12% of US beef makes it into Tony’s markets. The farms we work pay the utmost attention and care toward their humanely raised beef, which earns them their premium choice designation.

The bone-in strip loins on sale this weekend were sourced from the three-state region of Colorado, Nebraska, and Kansas, and processed at the Fort Morgan, Colorado processing plant.  

Not only does this processing plant provide thousands of jobs to local, hard working men and women, but it has worked tirelessly to ensure its plant exceeds Colorado safe water and environmental regulations. Its recycled water goes above state drinking water standards and it has even managed to reduce its carbon footprint by capturing natural methane gases to partially heat and power the facility.

You can feel great about purchasing and enjoying steaks from Tony’s! 


These strip loins were wet-aged for 21 days, and then dry-aged for 19 days, for a total aging time of 40 days. This creates a tender, complex beef experience. Much like a fine wine, beef gets better with age.

This weekend only, Friday, Nov 25 – Sunday, Nov 27, these dry-aged, bone-in, New York Strip steaks are only $12.98/LB—a savings of $8 per pound! This is an extremely limited release of just over 600 pounds, disbursed across our four Markets. This offer is only available while supplies last, so don’t wait!

Shop local this weekend and join us in supporting our community!

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