Counter open Tuesday to Sunday. Orders placed before 11am are ready the same afternoon.
Bone-in · 35 days · cut to order
$28.50 / lb
The primal goes on the rack whole and stays there for five weeks. We trim the crust back to clean meat on the morning you collect it, then cut the steaks to whatever thickness you asked for. An inch and a half is our default if you leave it to us.
| Cut | Bone-in ribeye |
|---|---|
| Aging | 35 days, dry |
| Thickness | Cut to order |
| Trim | Fat cap left on unless you say otherwise |
Slow cook
15% off
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