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One of the reasons Prime Rib is such a popular holiday dish is that it has generous servings
Steers are graded based on the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs
ostrich is the ideal starting point
This program was built for high-end steakhouses
With marbling scores typically ranging from 8 to 9
Bone-In Ribeye (Cowboy Steak) 45+ Days Dry Aged Burger One of the reasons PrimeOur Ribeyes are THICK, restaurant grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarket ribeye. Our cowboy steaks are akin to those served in the best steakhouses in Chicago. Simply put, there is not a better steak. Except perhaps, our dry aged bone in Ribeye. Fine silky marbling, amazing texture and flavor, perfect tenderness and the distinct roasted, nutty flavor of a properly dry aged steak.
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