USDA Prime Boneless Ribeye Dry Aged 45 Days

The Ribeye is cut from the rib section, which spans from ribs six through twelve. The extra marbling of the cut makes for a more succulent, juicy flavor, as compared to leaner steaks. We've dry aged this USDA Prime Ribeye for 45 days and trimmed away the bone, resulting in a steak that cooks in less time without a compromise to flavor or texture. We ensure a consistent cut for each and every Ribeye we sell, so that they all get the same exact preparation and cooking times.

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