USDA Prime

Dry-Aged Bone-In Ribeye 32 Oz

$109.00
USDA Prime

Dry-Aged Bone-In Ribeye 32 Oz

$109.00
Description

This 32 oz. Dry-Aged USDA Prime Ribeye is a favorite of butchers, steak connoisseurs and beef aficionados. Extremely tender and flavorful, it packs that much more of a punch after being dry-aged.

Description

The bone-in ribeye is widely known as the favorite cut of butchers, steak connoisseurs and beef aficionados. The ribeye is the most marbled cut, making it tender and extremely flavorful. The Prime grade indicates this steak has the highest level of marbling recognized by the USDA. It's possible to make this remarkable even more desirable with the element of dry-aging.

Working with our partner, Prime Food Distributor, we have created a dry-aged bone-in ribeye of unsurpassed quality and flavor. We start with our USDA Prime beef sourced from the heart of the Northwest. Like wine, beef can benefit from its terroir. The mild climates, open spaces and abundance of natural resources produce beef of unusually high quality.

When our beef is received at Prime Food Distributor's facility in New York, it is measured and tagged so it can be tracked electronically. Our USDA Prime beef is aged in a precisely controlled dry-aging environment for a minimum of 30 days. When perfectly aged, our beef is hand cut into generous steaks and shipped fresh to your door using Expedited Shipping. You'll receive a spectacular bone-in ribeye with a more intense beef flavor and a rich, buttery aroma.

Beef Grading 101

This steak is USDA Prime, the 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 the top grade is USDA Prime.

Only about 4 to 5% of all beef graded in the U.S. has marbling to grade at this level. You can sometimes find USDA Prime at local butchers and higher-end grocery stores, but most of it goes to high end steakhouses and restaurants. Prime beef has excellent flavor and tenderness.

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. 

RRGraphsNEWprimeNWCLR

Meatology

Rib-Primal-Cropped

The bone-in ribeye steak is cut from the rib primal which covers ribs six through twelve and is located between the chuck and loin primals. A full ribeye has three major muscles. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the steak is cut, and the spinalis dorsi, also called the cap of ribyeye or deckle. The cap is universally known as the single most flavorful and tender cut. The muscles of the ribeye are held together with tender sinew with large swaths of rich fat between them.

Fast fact: Ribeye steaks and prime rib both come from the exact same subprimal. Think of it as either a very large steak or a smaller prime rib - perfect as a holiday meal for two.

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Dry-Aged Bone-In Ribeye 32 Oz