400-500g Dry Aged Ribeye On The Bone

Our Dry Aged Ribeye On The Bone comes with the exterior layer dried up, almost leathery and hard. They are trimmed generously with the use of a flexible knife. Only the dried exterior layers are trimmed off along with the fats. Then, the meat is cut into the steaks. Then after the trimming is complete, the meat is grilled. The advantage of dry aging is that the flavour of the cut gets intensified, and the meat gets a melt-in-the-mouth tender.