Wholesale Dry Aged Rib-Eye, Bone In, "CAB", 16 OZ., 1 EACH RETAIL

USDA Black Angus Bone-In Rib Steak – 16 oz Center-Cut, Dry-Aged The Rib Steak is the gold standard for steak lovers — celebrated for its exceptional marbling, tenderness, and bold beef flavor. At the core of this beautiful cut lies the rib-eye, deeply marbled and naturally juicy. Along the outer edge is the Rib Eye Cap (Spinalis Dorsi) — revered by chefs as the most flavorful bite of beef you can find. Together, they create a perfect balance of richness and tenderness that defines a true steakhouse classic. We hand-select only center-cut, bone-in Rib Steaks from USDA High Choice Black Angus cattle to ensure consistent quality and optimal marbling. Each steak is dry-aged for a minimum of 30 days, intensifying the natural flavor and producing a buttery tenderness that rivals any steak served in NYC’s top steakhouses. This is the same steakhouse-quality cut — now available from All Fresh Seafood, trimmed, vacuum-sealed, and ready for your grill. 𝐖𝐡𝐚𝐭 𝐘𝐨𝐮 𝐆𝐞𝐭 • (1) x 16 oz USDA Black Angus Bone-In Rib Steak, Center-Cut • Dry-Aged Minimum 30 Days for Peak Flavor and Tenderness • Individually Vacuum-Sealed for Freshness • Minimum Order Quantity: 4 Steaks (4 lbs Total) • Sold by the Each 𝐂𝐮𝐭 𝐃𝐞𝐭𝐚𝐢𝐥𝐬: • Breed: Black Angus • Grade: USDA High Choice • Primal: Rib • Feed: Grass-Fed and Grain-Finished • Aging: Dry-Aged a Minimum of 30 Days 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐒𝐮𝐠𝐠𝐞𝐬𝐭𝐢𝐨𝐧𝐬 • Grill: Sear over high heat for 3–4 minutes per side, then move to indirect heat until internal temp reaches 130–135 °F for medium-rare. • Cast Iron: Sear in butter, garlic, and rosemary for a deep, flavorful crust. • Broil: Broil 6–7 minutes per side for a steakhouse-style finish. • Chef Adam’s Tip: Rest for 10 minutes before slicing to let the juices redistribute. Finish with a touch of sea salt and melted herb butter for that NYC steakhouse experience. 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬 / 𝐒𝐭𝐨𝐫𝐚𝐠𝐞 • Keep Refrigerated at 32–38 °F • May be frozen for extended storage • Thaw under refrigeration for 12–18 hours before cooking • Cook to desired internal temperature (125 °F for rare, 135 °F for medium-rare) 𝐒𝐡𝐢𝐩𝐩𝐢𝐧𝐠 𝐃𝐞𝐭𝐚𝐢𝐥𝐬 • Ships Fresh or Frozen in Insulated Coolers with Gel Packs • Average Transit: 1–2 Days (East Coast Ground Eligible) 𝐏𝐫𝐨𝐝𝐮𝐜𝐭 𝐎𝐟 • USA – USDA Black Angus Beef • Grass-Fed and Grain-Finished