RIBEYE STEAK- BONELESS- 30 Day Dry-Aged

RIBEYE STEAK- BONELESS- 30 Day Dry-Aged

$12.50
$12.50
Sold Out

Size: Thin Cut (sandwich style)- .45 to .55 lbs

Only 3 left!

**30 Day Dry Aged**

  • Thin Cut (sandwich style)- .45 to .55 lbs
  • Small- .5 to .75 lbs
  • Medium- .75 to 1 lbs
  • Large- 1 to 1.25 lbs

Creamy Horseradish Sauce

Meat Grilling Temps and Tips

    • Grass and Non-GMO Grain Fed
    • Raised Without Hormones or Antibiotics
    • 28 Day Dry-Aged
    • USDA Inspected

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      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!

      Shipping & Delivery Info.