Edible Bronx

This Bronx Company Wants to Become the Cognac of Meat

• Photo by Bridget Shirvell

  After being cut, cuts of meat are wrapped in butcher paper and signed by the butcher

• Photo by Bridget Shirvell

  NYPB partner Josh Tanner opens up the roof of the meat facility to international graffiti artists

• Photo by Bridget Shirvell

  NYPB partner Josh Tanner opens up the roof of the meat facility to international graffiti artists

• Photo by Bridget Shirvell

  Inside the NYPM dry aging facility in Hunts Point

• Photo by Bridget Shirvell

  NYPB meat is aged for at least 28 days

• Photo by Bridget Shirvell

• Photo by Bridget Shirvell

  The beef has a high ratio of marbling with the youngest maturity of the beef

• Photo by Bridget Shirvell

  All NYPB is cut to order

• NYPB wants to produce steak for those that want the best steak dinner at home. Photo courtesy of NYPB.