Pasture raised Angus Long Bone Rib Eye Dry Aged on the Bone for 100 days. Through the aging process this cut becomes much more tender. Flavors become more complex; bold beefy flavor with notes of earthiness, mushroom, and parmesan. Cut thick about 3”.
32oz.
“Crazy good stuff. Better than anything I’ve had in a steakhouse.” @pabloartaza
“The tomahawk was incredible!!!! Star of the meal!” @anjela
Pasture raised Angus Long Bone Rib Eye Dry Aged on the Bone for 100 days. Through the aging process this cut becomes much more tender. Flavors become more complex; bold beefy flavor with notes of earthiness, mushroom, and parmesan. Cut thick about 3”.
32oz.
“Crazy good stuff. Better than anything I’ve had in a steakhouse.” @pabloartaza
“The tomahawk was incredible!!!! Star of the meal!” @anjela
