Our Ribeyes are THICK, restaurant grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarket ribeye.

Our cowboy steaks are akin to those served in the best steakhouses in Chicago. Simply put, there is not a better steak. Except perhaps, our dry-aged bone-in Ribeye. Fine silky marbling, amazing texture and flavor.... perfect tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.

OUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS

Our USDA Prime RibEye is the best Angus beef has to offer. This means you will always get beef with moderate marbling, grade "A' maturity and it is sourced specifically from a couple specific farms in the MidWest.  Our RibEyes are THICK, because we only work with steers with a RibEye area  of 10.0 to 16.0 square inches.

This is not your average RibEye, it isnt even your average Prime Ribeye.

ABOUT OUR DRY AGED STEAKS

Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are FUNKY and will be SMELLY.  As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable... these steaks are VERY dry aged. The funk will be strong.

This steak has been dry aged for at-least 45 days, but usually for 55-65 days.

 Learn more about our dry aging process here.

Source: US MidWest

Grade: USDA PRIME (Black Angus Beef)

Recommended Doneness: Medium-Rate, Medium, Medium-Well

Best Cooked: Grilled, pan-seared, broiled with kosher salt and cracked black pepper.