At only 2.7 lb you don't have to be the world's best chef with marbling like this!  This incredible cut will have your guests in awe!
 
 
Dry-aged for 28 days.  
 
What is dry aging?  
Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It's a process that not only helps the steak develop flavor, but also makes it far more tender than it would be completely fresh.