Bone-in Dry Aged Ribeye

Grass-fed, grain-finished and locally-sourced Pennsylvania beef. 

WHY WE LOVE IT: The Big Kahuna. These ribeyes are in such high demand from the best restaurants in NYC and Philly that we have a waiting list. They're aged at least 30 days and up to 75 days.

• 1 lb. each
• 1 per pack
• Ships frozen
• Shelf life: three days in the fridge or up to one year frozen
• Let thaw in the refrigerator. Place in fridge in the morning for use in the evening

FROM THE CHEF: A steak like this deserves special attention, but that doesn’t mean cooking it is difficult. Our reverse sear method is perfect for a ribeye and because of the dry-age and nice marbling, salt and pepper are all you need for seasoning. Don’t forget to let your steak rest at least 10 minutes before cutting into it. This will help the juices reabsorb into the steak and make for a perfect, juicy bite.

The age on this steak means that you may notice a bit of funk when you open the packaging. This is totally normal and it's safe to eat. Pat it dry with a towel and let it sit out in the air for a few minutes to let the smell dissipate. Aged beef, like aged cheeses and wines will have a funkiness that will scare some off, but the brave-hearted will reap rewards!

BUTCHER’S LESSON: You guessed it, the ribeye comes from the rib primal. This area bears a lot of the weight on a beef animal so it does get a bit of a workout making for rich flavor, but cuts like the ribeye remain well-marbled and tender.  

RAISED RESPONSIBLY: Like all of our meat, this comes from farmers who raise their animals with respect. They follow strict animal-welfare guidelines. These farmers work hard every day and in return, we take care of them by paying fair and consistent prices for their animals. We think that makes sense.