These cowboy steaks were cut from 40-day aged tomahawk ribeyes. Once aged, the loins were cut one-bone thickness and the bones trimmed and frenched for a great presentation steak.
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*
