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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 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 isn't even your average Prime Ribeye.
Dry aging is an art that demands patience, meticulous attention to detail, and a finely controlled environment for optimal maturation. We excel in this craft. A properly dry-aged steak is a premium delicacy, typically available only in the finest steakhouses. These steaks possess a distinctive funky aroma and a pungent scent. As the steaks undergo the dry aging process, they lose moisture through evaporation, while natural enzymes transform their structure. This not only intensifies the umami flavors but also catalyzes the breakdown of carbohydrates, imparting a subtle sweetness. Many purveyors offer steaks aged for 30 days, where this characteristic funk is discernible. Our steaks, however, are aged even longer, enhancing the intensity of these distinctive flavors.
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.
Best steak yet.
I compared the dry aged ribeye vs. the porterhouse. In the raw photo there is a distinct color difference. The ribeye's does not have the darker dry aged spots like the porterhouse and has a much more mild flavor. The ribeye is a thicker steak. Personally I prefer the porterhouse because I want the funky dry aged flavor. Porterhouse has better crust on the filet side. Both are good steaks, better than Del Friscos without a doubt.
Best aged beef I’ve ever brought home. 52+ days and it was exactly what it should be. The beefy goodness (trademark DaleWagoner)😆 was excellent. The tissue and beef did what it was supposed to do with excellent tendering and age.
Will keep buying for life!!!!!!!!
45 day dry age ribeye was outstanding!
As always with Meat n Bone, this was a top quality steak. It had particularly insane marveling on the cap. Highly recommended.
Came out perfect loved it will definitely be getting more
Amazing quality as always. Will buy again for sure, perhaps right after I post this review...
