Also known as the Delmonico, this is one of our favorite steaks and perfect for the grill.
Rib roast is aged in-house for a minimum of 35 days, under precise temperature and humidity to yield a juicy, flavorful steak using our state-of-the-art Dry Ager Beef aging cabinet. Imported from Germany.
Dry Aging breaks down enzymes in the beef to produce a protein structure that yields incredibly tender meat and a distinctive and delicious flavor. The intense and complex flavors of dry-aged beef appear in the first three of the maturation period, but can continue up to six weeks.
Whole Rib Roast yield 7 - 2" bone-in steaks. Smaller cuts are available upon request.