Dry-Aged USDA Prime Ribeye Steak
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DISTINCTIVE QUALITIES: Natural, dry-aged USDA Prime Beef is one of the finest available cuts of American steak. Our Ribeye steak is naturally dry-aged for 28 days to a state of perfection. The dry-aging process imparts an earthy flavor and melt-in-your-mouth texture. While the dry aging process is not necessary, it can distinctly maximize the flavor and allows for a premium cut of ribeye steak that stands above the rest.
Our natural cattle are pasture-raised and fed a vegetarian diet of grass and grain, creating desirable fat marbling. We pride ourselves on flavorful, natural and humanely raised cattle. There are no added enhancers, antibiotics, or hormones that are administered in our premium beef products.
BEHIND THE PRODUCT: The traditional ribeye steak is a cut of beef from between the ribs. Also referred to as ‘prime rib’, our dry aged prime ribeye steak is one of the most expensive and best tasting cuts of meat that you can get your hands on.
Is Dry Age Steak Better?
While ‘better’ is a subjective term, the dry-aging process allows for a leaner and more concentrated cut of beef. The dry-aging process means that up to 20% of the meat may be lost due to natural causes, as the moisture in the beef is drawn out throughout time.
This process leaves the dry age ribeye steak with a more concentrated yet robust flavor which is unmatched when compared to non-dry-aged beef. The aging process also causes a natural breakdown of enzymes in connective tissues. This means that a great piece of meat becomes even greater and more tender through aging.
SERVING SUGGESTIONS: Prime ribeye steak is best prepared when pan-seared at high heat. Allow steak to come close to room temperature before preparing. For medium-rare, season with salt and pepper to taste, then pan sear in a cast-iron skillet or grill until the internal temperature of the beef is 125ºF to 130ºF.
COUNTRY OF ORIGIN: USA
STORAGE: Raw. Must be cooked prior to eating. Keep frozen. Thaw overnight by refrigeration prior to cooking.