Bone-In Ribeye (Cowboy Steak) 45+ Days Dry Aged crockpot-stew-braise The cattle are raised using

The cattle are raised using genetics from Japanese Kuroge Tajima bulls

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These camels roam free in the hot

and a tender texture that stands out in any recipe

Bone-In Ribeye (Cowboy Steak) 45+ Days Dry Aged crockpot-stew-braise The cattle are raised usingOur Ribeyes are THICK, restaurant grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarket ribeye. Our cowboy steaks are akin to those served in the best steakhouses in Chicago. Simply put, there is not a better steak. Except perhaps, our dry aged bone in Ribeye. Fine silky marbling, amazing texture and flavor, perfect tenderness and the distinct roasted, nutty flavor of a properly dry aged steak.