42 Day Dry Aged Boneless Ribeye

One of the fun parts of owning our processing facility is that we get to run little experiments from time to time, like this 42 day dry aged ribeye. Much like cheese, the flavor of beef develops more umami and complexity over time. Moisture evaporation and natural enzyme activity create cuts that boast an intensely beefy flavor and superior tenderness. Don’t waste any time. These won’t last long!!