DRY AGED BONE IN RIB EYE, FRENCHED | MB 3-4 | ANGUS
Sold Out
Our Dry aging process imparts a deeper, richer, and more tender cut of beef. This is the Rolls Royce of beef cuts. This cut comes from the rib section between the loin and the shoulder.Trimmed with the bone-in. The Rib-eye has distinctive marbling running through the center which provides a rich beef flavor when cooked.
GRADE / MARBLING SCORE
3-4
BREED
Angus
WEIGHT
840 Grams
PROVENANCE
Australia
Collections: Dry Aged
Share:
Related Items
Help & Info
© 2022 BACKYARD.