DRY-AGED RIBEYE STEAKS, Two bone-in steaks, 30-32 oz each, 30 day aged — Wagyu
30-Day Dry-Aged Ribeye Steak Two 30-32 oz, bone-in steaks Thick-cut and frenched Akaushi/Angus Wagyu
100% antibiotic free
Heritage breeds have more marbling resulting in more tender and juicy meat
Good things come with age. Our well-marbled and highly textured Akaushi/Angus combined with a light 30-day dry-age creates a steak that is bright, more tender, and subtly nuanced in flavor. Our steaks are aged at Paradise Locker Meats. Mario and Lou learned the art of curing from working in the meat business for decades.
Our Wagyu ribeye boasts a big, rich taste with a long, delicious finish and tangy, aged flavor. We think these ribeyes are among the best steaks in the world, and need little more than salt and pepper. We recommend cooking to medium rare to enjoy the full spectrum of their natural flavor.
Our Heritage Wagyu steaks are a cross between the revered Japanese Red Cow, known as Akaushi, and one of America’s best lines of Black Angus. Akaushi Beef is the Japanese Red Cow, a national treasure in Japan. Through a loophole in the Trade Act of 1992, three bulls and eight cows left Japan escorted by armed guards in a custom equipped Boeing 747 for the Texas heartland where they are still treated like a treasure to this day.
The elegant marbling of the Akaushi blended with the bold beefy flavor of the Black Angus results in a steak that is juicy and tender, a genuine testament to the difference that comes with well-raised animals.