Dry-Aged American Wagyu Boneless Ribeye

These American Wagyu boneless 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.

Wagyu refers to the breed of cattle, and naturally produces a more marbled steak than our tradition USDA Prime Angus beef. 

*Steaks sold individually*