Dry Aged Ribeye
We start with USDA Prime Bone-in Ribeye, either a standard cut or French-cut "Tomahawk" Ribeye. We age from 14 days up to 60 days, then trim the excess for one of the heartiest steaks you'll ever devour.
We start with USDA Prime Bone-in Ribeye, either a standard cut or French-cut "Tomahawk" Ribeye. We age from 14 days up to 60 days, then trim the excess for one of the heartiest steaks you'll ever devour.