Final answer:
The dry-aged Delmonico cut comes from the rib section of the cow and is thick and oval-shaped. This particular cut benefits from the flavor-concentrating and tenderizing effects of the dry-aging process.
Step-by-step explanation:
The dry-aged Delmonico cut of meat is from the rib section of the cow. Specifically, it is a thick, oval-shaped steak that is rich in flavor due to the dry-aging process, which concentrates the meat's natural flavors and tenderizes the muscle fibers. Dry-aging is a method where beef is stored – typically in a controlled, chilled environment – for several weeks to allow for the enzymatic breakdown of the meat's connective tissue.