When it comes to steak, there is no greater experience than a dry aged ribeye. Intensely flavorful and outrageously tender, our dry aged Flyover™ USDA Prime boneless ribeye is truly something special. Only available in limited quantities, these coveted cuts are worth the wait.
What is Dry Aging? Dry aging is the process of letting beef rest, or "age", for several weeks in an environment where temperature, humidity, and air circulation are precisely controlled. As the beef ages, natural enzymes within the meat break down the connective tissues, making the meat much more tender.
Additionally, as the beef ages, the moisture in the meat evaporates, concentrating its flavor. This is why dry-aged beef is often described as having a more intense, nutty flavor. The aging process also allows the beef's natural enzymes to break down the fat, creating a more buttery, mellow taste. The longer the beef is aged, the more intense and "beefy" the flavor will be.
By the end of the dry aging process, the beef will have developed a hard, dark exterior known as the pellicle. This protects the meat inside in the same way a rind does with cheese. Once the pellicle is trimmed away, you will find the beautiful red beef with pure white marbling that we all know and love.
Since even small deviations in temperature or humidity can have adverse effects on the beef, we age our beef in Dry Ager cabinets to perfectly control the environment and create the best possible dry aged beef for our customers to enjoy.
USDA Prime | 1.5" Thick
The Rib Primal
Widely known as the home of the iconic ribeye steak, the rib primal is defined by tender meat with abundant marbling, and produces some of the most desirable, steakhouse-worthy cuts
Less than 5% of all beef in the United States is graded USDA Prime, with the majority of that ending up in high-end restaurants. With our craft-butchery selection of Flyover USDA Prime beef, you can bring the steakhouse home and support family businesses in the process.