Why dry aged?

Much like a fine wine or a good vintage cheese, dry aged beef is the ultimate expression of meaty flavor. Dry aging allows for the natural enzymes to breakdown the muscle tissues making the beef more tender, in combination with the partial moisture loss that occurs during the process creating this depth of flavor and also some funky notes.

At CarniStore, we dry age using the safest and most hygienic methods in the industry. Temperature and humidity are closely monitored throughout, with Himalayan salt blocks placed around the meat to absorb excess moisture. Try one of these steaks today, we guarantee it will become a staple in your household!

Trivia: This is a monster of a ribeye with the bone still attached is perfect for a hearty meal for 2. All natural USDA Prime with a marbling score of 5+.

Know more about your steak:
Gargantuan Ribeye on the bone dry aged for 30 days. Fred Flintstones's cut of choice!

Weight: .950 to 1kg
Allergens: None

For rub & marinade allergens list.

Preferred Method: Grill using the reverse sear method

Technique

- Season well on both sides
- Grill slowly off direct flames with a meat thermometer to an internal temp of 50c 
- Sear on high heat about 1 to 2 minutes per side until a golden brown crust forms
- Allow to rest at least 6 to 7 minutes. Carve at table and enjoy!

Sauces: Chimichurri or Carnaise
Side: Potato Gratin