60 Day Dry Aged Bone-In Ribeye Aged Infused With Santa Teresa Rum weekend grilling We work exclusively with one

We work exclusively with one of the most respected Australian lamb programs

TOUSHU knives are manufactured by Fuji Cutlery Co

the meat will be tender

Cooking: Cover and cook at 325°F (163°C) or on low in a slow cooker for 6–8 hours

Need A Bigger Pig

60 Day Dry Aged Bone-In Ribeye Aged Infused With Santa Teresa Rum weekend grilling We work exclusively with oneFor the last 60 days, we have been secretly dry aging these beautiful Niman Ranch 100% Grass Fed, 100% Grass Finished Bone In Ribeyes with one of the finest rums in the world Our Santa Teresa 60 Day dry aged steaks are one of a kind. As far as we know, we are the ONLY butcher in the US doing something like this. These steaks are very nice and generously sized between 19 21 ounces. The bone has NOT been frenched, because there is nothing like eating