RIBEYE BONE-IN USDA PRIME ANGUS DRY-AGED 45 DAYS
Description
Experience the unparalleled flavor of our USDA Prime Angus Ribeye Bone-In steak, dry-aged for an impressive 45 days. This exceptional cut combines the rich marbling of a ribeye with the intense flavor and tenderness that dry-aging brings.
Our Ribeye Bone-In steak offers a true carnivore's delight. The bone not only enhances the presentation but also imparts a unique depth of flavor to the meat as it cooks. This is a steak that demands attention on your grill or in your kitchen.
Dry-aging for 45 days ensures that our Ribeye Bone-In steak is packed with flavor. During this process, moisture is slowly drawn out, intensifying the beefy taste while making the meat incredibly tender.
Grill, sear, or roast this magnificent steak to your preferred level of doneness and relish in the bold, beefy flavors that only a USDA Prime Angus Ribeye Bone-In, dry-aged for 45 days, can provide.
Dry-Aging: Dry-aging is a process where the steak is aged in a controlled environment for a specific period. In the case of this Ribeye, it's dry-aged for a substantial 45 days. During this time, moisture is slowly removed from the meat, concentrating its flavors and enhancing its tenderness.
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Delivery Zones & Pricing (Within 60 Miles of Hallandale Beach, Fl)
- 0–15 miles — FREE
∙ Minimum order: $75
∙ Same-day delivery within 2–3 hours (orders placed before 5:00 PM) - 15–30 miles — $9.95 delivery feeÂ
∙ Minimum order: $99
∙ Same-day delivery within 3–4 hours (orders placed before 5:00 PM) - 30–60 miles — $19.95 delivery feeÂ
∙ Minimum order: $150Â
∙ Next-day delivery
Our Boutique address:Â 29 N Federal Hwy. Hallandale Beach, Fl 33009
Raw beef weight per serving +++
The recommended raw beef weight per serving for adults can vary based on individual preferences and dietary needs. However, the following table is a good approximation.
Adults:
Male: 12-14oz (340-400g)
Female: 10-12oz (280-340g)
Kids:
5-7oz (140-200g)
The amount of weight that raw beef loses when cooked can vary depending on factors such as the cut of meat, cooking method, and desired level of doneness. On average, beef can lose anywhere from 20% to 25% of its weight during cooking. This loss primarily consists of moisture and fat that evaporates or renders out as the meat cooks.
