Australian Prime | 35 Days Dry Aged
35 Days Dry Aged
Ribeye I MS 5
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Order by 3:00pm PST Thurs for same-week delivery
Origin: Australia
Weight: 16 oz
MS : 5
Quantity: 1 steak
Discover the exquisite taste and tender texture of our 35 Days Dry Aged Australian Prime Ribeye, a true culinary masterpiece. Through the meticulous process of dry aging, we have enhanced the flavors and elevated the dining experience to new heights. Indulge your senses and savor the exceptional qualities that set this ribeye apart from the rest.
During the 35-day aging process, our skilled artisans carefully monitor the ribeye, allowing it to naturally develop its rich and distinct flavors. This unique technique involves storing the meat in a controlled environment with precise temperature and humidity levels. As time progresses, the natural enzymes present in the meat work their magic, breaking down the muscle fibers and intensifying the flavors.
The result? A delectable fusion of deep, complex flavors, and an unmatched tenderness that will leave you craving more. Each bite is an explosion of savory umami notes, complemented by a buttery, melt-in-your-mouth texture. The marbling of our Australian Prime beef ensures an exceptional level of juiciness and succulence, further enhancing the overall dining experience.
During the 35-day aging process, our skilled artisans carefully monitor the ribeye, allowing it to naturally develop its rich and distinct flavors. This unique technique involves storing the meat in a controlled environment with precise temperature and humidity levels. As time progresses, the natural enzymes present in the meat work their magic, breaking down the muscle fibers and intensifying the flavors.
The result? A delectable fusion of deep, complex flavors, and an unmatched tenderness that will leave you craving more. Each bite is an explosion of savory umami notes, complemented by a buttery, melt-in-your-mouth texture. The marbling of our Australian Prime beef ensures an exceptional level of juiciness and succulence, further enhancing the overall dining experience.
35 Days Dry Aged
Ribeye I MS 5
Cooking Tip:
Sous Vide with a sear finish is our favorite, most predictable method for cooking non-Japanese steak. If you don't have one, however, we also love Reverse Sear, Cast-Iron with a butter baste or grilled. You may notice we left smoking off here. It is our personal opinion that a high-end steak should be flavorful in and of itself, and we find that smokers add a lot of external flavor to a steak that doesn't need it. If you choose to smoke it, we simply recommend a neutral wood that won't overpower the flavor you paid for in the meat.
Pairs well with...
- Full-Bodied wine such as a Shiraz or Bourdeaux
- Japanese Whisky
- Martinis
- Old-Fashioned
- Club Soda with Lime