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Enjoy thedeep flavor of our Ribeye with a cut that comes straight from the juicy prime rib. This cut averages 16 oz with marbling that will create a tenderness that will impress your guests with the very first bite. 


Dry-aged for 16 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.


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