40 Day Dry-Aged USDA Prime Bone-In Ribeye

These bone-in USDA Prime Ribeyes were dry-aged in house for 40 days. During those 40 days, the entire loin is kept in a dry, temperature controlled area with monitored air flow to ensure proper and even dry-aging. The dry-aging process for beef creates a more concentrated beef flavor, and can have hints of a nutty taste in addition to making for a much more tender steak. 

Due to the dry-aged nature of the beef, these will cook quicker than a typical USDA Prime steak.

*Steaks sold individually*