A 28-day dry-aged boneless ribeye, heavily marbled and cut for a proper sear. Sizes run from 10-12 oz to 20-24 oz. It needs only salt and high heat in cast iron or on the grill. Grass-fed, grain-finished heritage Black Angus, raised on open pasture in Middle Tennessee.
5.0
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Great! Highly Recommend!!!
Steve · 14 days ago
Im super excited to try this company can’t wait ❤️