BONE-IN RIB STEAK - 30 DAY DRY-AGED

Regular
$26.25
Sale
$26.25
Regular
Sold Out
Unit Price
per 

Size: Small

Only 0 left!

This 30 day dry-aged steak is full of marbling and flavor. This is the same cut as the ribeye but with the bone intact.

1.25 " Thick

  • Small- .95 to 1.15 lbs
  • Medium- 1.15 to 1.25 lbs
  • Large- 1.25 to 1.35 lbs
  • X Large- 1.35 to 1.5 lbs

    Creamy Horseradish Sauce Recipe

    Meat Grilling Tips and Temps

    Pasture Raised 100%

    Grass and Non-GMO Grain Fed Premium Beef

    Raised Without Hormones or Antibiotics

    Dry-Aged 30 Days

    Premium Vacuum Packaging

    USDA Inspected

    You Might Also Like:

    FAQs

    Insert a meat thermometer probe into the thickest part of the meat to take the temperature.

    Poultry

    • Dark meat (thigh, leg): 170º to 175º
    • White meat (breast, wing): 160º to 165ºF

    Fish

    • Medium-rare: 120º
    • Medium: 135º

    Beef & Lamb

    • Rare: 125°
    • Medium rare: 130° to 135°
    • Medium: 135° to 140°
    • Medium well: 140° to 150°
    • Well done: 155+°
    • Ground: 160°

    Pork

    • Medium rare: 145°
    • Medium: 150°
    • Well done: 160°
    • Ground: 160°

    COMING SOON!