Step inside the Golden Meat Co. dry aging room. This 8 oz patty starts with whole muscle cuts of dry aged chuck clod, a shoulder cut prized for its rich marbling and deep beefy flavor, then run through a vintage butcher's grind that keeps the meat coarse, lightly formed, and remarkably tender. The result is a burger with the concentrated depth of a dry aged steak and the soft, yielding bite of a classic chopped beef patty.