{"product_id":"60-day-dry-aged-bone-in-ribeye-aged-with-flor-de-cana-130th-anniversary-rum","title":"60-Day Dry Aged Bone-In Ribeye Aged with Flor de Caña 130th Anniversary Rum","description":"\u003cp dir=\"auto\" class=\"PDq2pG_selectionAnchorContainer\"\u003e\u003cstrong\u003e60 days of dry aging. A rum aged for 20 years. One extremely limited steak.\u003c\/strong\u003e\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eFor the last 60 days, we have been quietly working on something very special.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eWe took our exceptional \u003cstrong\u003eNiman Ranch 100% Grass-Fed, 100% Grass-Finished Bone-In Ribeyes\u003c\/strong\u003e and incorporated \u003cstrong\u003eFlor de Caña 130th Anniversary Rum\u003c\/strong\u003e into our dry-aging process.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eFlor de Caña 130th Anniversary is a remarkable rum aged for \u003cstrong\u003e20 years in American white oak bourbon barrels\u003c\/strong\u003e, with a rich profile of dark chocolate, caramel, toasted nuts, oak and vanilla. Those flavors make it a natural companion to the concentrated, nutty and deeply savory character that develops during an extended dry age.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThe result is a steak unlike anything you'll find in a traditional butcher shop: intensely beefy, beautifully complex and created around two ingredients where \u003cstrong\u003etime, patience and craftsmanship\u003c\/strong\u003e make all the difference.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eOur Flor de Caña 60-Day Dry Aged Bone-In Ribeyes are generously cut at approximately \u003cstrong\u003e19–21 ounces\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThe bone has intentionally \u003cstrong\u003enot been frenched\u003c\/strong\u003e. We would rather leave the incredibly flavorful meat surrounding the bone exactly where it belongs — on your steak.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eThis is a LIMITED EDITION product and is available on a first come, first served basis. Quantities are extremely limited.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eWHY FLOR DE CAÑA 130TH ANNIVERSARY?\u003c\/h2\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/Flor_de_Cana_130th_Anniversary_480x480.webp?v=1790189117\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp dir=\"auto\"\u003eFlor de Caña has been producing rum in Nicaragua since \u003cstrong\u003e1890\u003c\/strong\u003e, building a legacy that now spans more than 130 years.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eFor this project, we selected \u003cstrong\u003eFlor de Caña 130th Anniversary\u003c\/strong\u003e, an exceptional expression created to commemorate the brand's 130-year history.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThe rum is patiently aged for \u003cstrong\u003e20 years in American white oak bourbon barrels\u003c\/strong\u003e and bottled at \u003cstrong\u003e45% ABV \/ 90 Proof\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eIts profile brings together notes of \u003cstrong\u003edark chocolate, caramel and toasted nuts\u003c\/strong\u003e, followed by a long finish of \u003cstrong\u003eburnt oak and vanilla\u003c\/strong\u003e, with aromas of nutmeg, pepper and hazelnut.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThose characteristics are exactly why we chose it.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eExtended dry aging naturally concentrates the flavor of beef while developing the distinctive nutty, savory and almost buttery character associated with a long dry age. Flor de Caña's notes of caramel, toasted nuts, oak and vanilla beautifully complement those flavors without taking away from what matters most: the steak.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThe rum isn't meant to overpower the beef or make the steak taste like a cocktail. Instead, it becomes part of the aging process, introducing another layer of complexity to an already extraordinary piece of meat.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eFlor de Caña is also a \u003cstrong\u003esingle-estate rum aged at the base of an active volcano\u003c\/strong\u003e and produced without additives. The brand has placed a significant emphasis on sustainability, including renewable energy, carbon-neutral certification and reforestation initiatives.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eABOUT OUR 100% GRASS-FED \/ 100% GRASS-FINISHED BEEF\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003eAn aging project this ambitious has to begin with exceptional beef.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThat is why we start with \u003cstrong\u003eNiman Ranch 100% Grass-Fed and 100% Grass-Finished Angus beef raised in the United States\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThis program was developed with a focus not only on how the cattle are raised, but also on the characteristics that matter when you're eating a great steak: \u003cstrong\u003egenetics, marbling, tenderness, texture and flavor\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThe cattle are pasture-raised and are never given \u003cstrong\u003eantibiotics, added hormones or growth promotants\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eStarting with high-quality beef becomes even more important when dry aging for an extended period of time. As moisture naturally leaves the steak during aging, its flavors become increasingly concentrated.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThere is nowhere for average beef to hide after 60 days.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eWHY IS OUR GRASS-FED BEEF DIFFERENT?\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003eMany grass-fed beef programs focus primarily on meeting the definition of grass-fed. Our objective is different.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eWe want grass-fed beef that still delivers the experience you expect from a premium steak.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThat means focusing on:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eAngus genetics selected for eating quality\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMarbling, tenderness and consistency\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e100% Grass-Fed and 100% Grass-Finished beef\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAmerican-raised cattle\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eNo antibiotics or added hormones\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHumane and sustainable raising practices\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFull traceability\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"auto\"\u003eThe result is grass-fed beef designed for people who don't want to choose between how their beef is raised and how good their steak tastes.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eWHY 60 DAYS?\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003eDry aging is controlled decomposition — and when done correctly, it can completely transform beef.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eDuring the aging process, moisture slowly evaporates from the meat, concentrating its natural flavor. At the same time, naturally occurring enzymes break down muscle fibers, improving tenderness and creating the distinctive flavor associated with properly dry-aged beef.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eAs the aging period gets longer, that character becomes increasingly pronounced.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eAt \u003cstrong\u003e60 days\u003c\/strong\u003e, expect considerably more intensity than you would find in a traditional 21- or 30-day dry-aged steak.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThe flavor becomes deeper, nuttier, richer and significantly more complex.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eAdding Flor de Caña 130th Anniversary to that process allows us to introduce another complementary dimension to the steak.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eWHAT SHOULD YOU EXPECT?\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003eExpect a \u003cstrong\u003ebold and deeply concentrated dry-aged steak\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThe first thing you'll notice is the richness of the beef itself: savory, nutty and unmistakably dry-aged.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eAs you continue eating, you may notice additional layers reminiscent of the Flor de Caña profile — \u003cstrong\u003ecaramel, toasted nuts, oak and vanilla\u003c\/strong\u003e — working alongside the natural richness of the ribeye.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThe rum character is intended to be subtle and complementary.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThis is still very much a steak.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eJust a steak that spent \u003cstrong\u003e60 days becoming something very different.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eHOW WE RECOMMEND COOKING IT\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003eKeep it simple.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eA steak with this much character does not need much help.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eBring the steak toward room temperature before cooking and season generously with a good sea salt. Sear it over very high heat to develop a deep crust, then finish it more gently until it reaches your preferred internal temperature.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eBecause of the extended dry age, the exterior can develop color faster than a traditional steak, so keep an eye on your heat.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eOnce cooked, give it a proper rest before slicing.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eWe recommend enjoying it \u003cstrong\u003emedium-rare to medium\u003c\/strong\u003e so you can fully appreciate the tenderness, richness and complexity developed during the 60-day aging process.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eAnd, naturally, if you happen to have a bottle nearby, pair it with a pour of \u003cstrong\u003eFlor de Caña 130th Anniversary\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003e60 days of dry aging. A rum aged for 20 years. One extremely limited steak.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Miami Purveyors","offers":[{"title":"Default Title","offer_id":50524358738019,"sku":"MNB-6759-S-2","price":104.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2633\/6020\/files\/60-DayDryAgedBone-InRibeyeAgedwithFlordeCana130thAnniversaryRum.jpg?v=1790277201","url":"https:\/\/meatnbone.com\/products\/60-day-dry-aged-bone-in-ribeye-aged-with-flor-de-cana-130th-anniversary-rum","provider":"Meat N' Bone","version":"1.0","type":"link"}