Part of our reserve batch, the 120 day dry aged Rib Steak is very special cut. Aging meat for a 120 days takes extensive attention to detail when it come to primal selection and climate control. These deep aging batches are monitored daily to ensure they reach the highest quality final product possible.
Enjoy responsibly.
 
Specs
AAA Local Beef (Boeuf Quebec Quality Control)
Hand selected cuts
Dry aged inhouse in our specially designed aging room for over 100 days
Unmatched flavor
1.5 - 2 Inch thick
*Weight may vary
 
Cooking method
Due to its thickness, we prefer the reverse sear method for this one so that the desired internal temperature is reached before applying the final sear to form the crust. Don’t forget to let it rest at least half the time you cooked it for.