Snake River Farms

 

Dry-Aged American Wagyu Rib Steak

Dry-aged ribeye evokes images of the dining room of a classic steakhouse. Turn your dining room into the best steakhouse in town with this deeply marbled rib steak that has been skillfully dry-aged for 45 or more days. The 32 ounce steak is cut thick, with the bone still in place to please the most discriminating steak lover at your table.  Each of rib steaks is hand-cut to a thickness of at least two inches. 

Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. To achieve these extraordinary results, we utilize a proprietary system which controls and measures each step of the dry-aging process. Lighting, airflow, humidity, temperature and cleanliness are carefully controlled to create an environment where produces the purest essence of beef. The outcome is a rich, full-flavored steak which provides a unique, pure eating experience.

At this time, we unfortunately cannot accept promo codes on dry-aged orders.

 

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

PreferenceDescriptionInternal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

Dry-Aged American Wagyu Traditional Rib Steak

$159.00

Availability: In stock

  • Grade: SRF Black – Higher than USDA Prime, BMS 6 to 8
  • Weight: 32 ounces.
  • Dry-aged 45+ days
  • Wagyu crossed with quality breeds
  • 100% natural, no added hormones
  • SRF proprietary process manages production from start-to-finish
  • Individually wrapped
  • Product ships fresh using Expedited Shipping

 

 

Dry-Aged American Wagyu Rib Steak

Dry-aged ribeye evokes images of the dining room of a classic steakhouse. Turn your dining room into the best steakhouse in town with this deeply marbled rib steak that has been skillfully dry-aged for 45 or more days. The 32 ounce steak is cut thick, with the bone still in place to please the most discriminating steak lover at your table.  Each of rib steaks is hand-cut to a thickness of at least two inches. 

Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. To achieve these extraordinary results, we utilize a proprietary system which controls and measures each step of the dry-aging process. Lighting, airflow, humidity, temperature and cleanliness are carefully controlled to create an environment where produces the purest essence of beef. The outcome is a rich, full-flavored steak which provides a unique, pure eating experience.

At this time, we unfortunately cannot accept promo codes on dry-aged orders.

 

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

PreferenceDescriptionInternal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

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