We have so much more meat to love
While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.
50 Day Dry Aged Boneless Ribeye
$60 0.94-1.06 Lbs
One of the fun parts of owning our processing facility is that get to run little experiments from time to time, like this 50 day dry aged ribeye. Much like cheese, the flavor of beef develops more umami and complexity over time. Moisture evaporation and natural enzyme activity create cuts that boast an intensely beefy flavor and superior tenderness. Don’t waste any time. These won’t last long!!
Other Awesome Cuts
What's
In It?
The ribeye is located at the upper part of the back closer to the shoulder. This is where you’ll find some of the most tender meat imaginable, as it comes from softer, less-worked muscle fibers in the center of the steer.
Good for
Grilling
On the skillet
Cooking Notes
Skip the rubs and sauces and season these steaks simply with salt and pepper, so you can enjoy the naturally delicious flavor of dry aged beef. High and fast is the name of the game here, so take the time to preheat your grill or cast iron pan. You want to get a quick sear on the outside of the steak and heat the internal temperature to 130 degrees (medium rare).
