USDA Choice

Dry-Aged Ribeye

As low as $59.00
USDA Choice

Dry-Aged Ribeye

As low as $59.00
Description

Get ready for a ribeye that’s a cut above our traditional USDA Choice steaks. We start with our restaurant quality traditional ribeye, but add the rich umami with our proprietary dry-aging process. Hand-cut for a consistent shape and size, this is the steak lover’s steak.

 

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Description

Experience an amazing depth of flavor with our dry-aged USDA Choice ribeye steaks. These hand-cut, full size ribeyes are rich in flavor and are tender, juicy and delicious. Carefully dry-aged with the same proprietary method as our American Wagyu and USDA Prime offerings, these unique ribeyes bring an unprecedented level of quality to USDA Choice grade steaks.

"...Hands down, Double R Ranch is the best beef in the country." ~ Eric Hellner, Executive Chef, The Metropolitan Grill, Seattle, W

Beef Grading 101

This steak is USDA Choice, the second highest level of marbling recognized by the USDA.

Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and Choice is the second highest level

The USDA describes Choice as “high quality, but has less marbling than Prime” which means our beef at this level is excellent. Whenever possible, we work to use beef from the top one third of Choice for the highest quality possible within the grade.

Marbling, or intramuscular fat, is the most important factor used to grade beef in the U.S. and around the world. This is determined by a visual inspection of the amount and distribution of intramuscular fat between the 12th and 13th rib. Historically, this single inspection provides a correct indicator of the entire carcass. 

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Meatology

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Ribeyes steaks come from the rib primal which spans ribs six through twelve. Located between the chuck and loin primals, this section is literally at the center of the coveted “middle meats”. This is where the flagship cuts that are the foundation of steakhouse menus can be found. The ribeye filet is cut from the longissimus dorsi muscle, the large center of a classic ribeye steak.

Fast fact: The word steak is derived from the Old Norse (the language spoken by Vikings) “steik” which translates to “meat on a stick.”

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Dry-Aged Ribeye