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Prime is defined by its juicy and flavorful marbling found only in the top 2% of all US Beef.

Marbling and maturity make the grade. Exceptional flavor, tenderness and juiciness. USDA Prime beef is served at some of the finest restaurants in the United States by top chefs.

Also known as Strip Steak or Kansas City Strip it's one the most popular dry aged cuts. Tender, rich and flavorful meat prime steak lovers seek to cooked on the bone to retain all the juices. Full of flavor and very tender!

Prime Bone-In Striploins are Wet Aged for 21 days and then Dry Aged for 30 days for maximum tenderness and to concentrate a delicious rich, nutty and robust beefy flavor. Each piece is cut with precision and poise by our veteran butchers. This attention to detail provides the highest quality and mouth-watering experience every time you order!

Grades: USDA Prime.
Aged: 21 Days Wet Aged + 30 Days Dry Aged.
Weight: 16oz.
Description: Center Cut & Hand-Crafted.
Packaging: Individually wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Dry-aged steak may be frozen, but it must be thawed properly to maintain its quality. Place it in the refrigerator three days before you want to prepare it. Remove it from the refrigerator and allow it to come to room temperature for at least 30 minutes before cooking. Season your dry-aged ribeye with salt for a few minutes before cooking. Cook for three minutes over medium heat for rare, four minutes for medium-rare, five minutes for medium, and six minutes for well-done. Allow your dry-aged steak to rest for at least five minutes before slicing and serving.