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Rugby Scott Ranch Provisions

Ribeye 45 Day Dry Aged - Black Angus

$39.99 Sold out
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Dry aging steaks is a slow yet worthwhile process where moisture is slowly removed from the meat as it is exposed to air. Aged for 45 days, this dehydration helps to enhance the steak's flavor, allowing the flavor to deepen and become more robust. The steak is best cooked over high heat, quickly searing the outside while leaving the inside tender and juicy.

Savor the flavor of our pasture raised and always hormone and anti biotic free 45 Dry Aged Ribeyes.

Cut: Black Angus Choice Ribeye - $39.00 - $57.00
Size: 12oz

Pickup currently unavailable at Rugby Scott Bonnie Brae Store

Cut: Black Angus Choice Ribeye - $39.00 - $57.00
Size: 12oz

Product information


andards were developed in 1978 in order to indicate a particular level of marbling, tenderness, age and color for the meat that qualified for the Angus Beef label. Angus Beef is known for its finely marbled meat, which means that the fat is dispersed evenly against the actual cut of meat. This marbling trait of Angus cattle typically creates a more tender, juicy and flavorful meat than other breeds.

There are diff­erent categories and labels for the quality of Angus beef, which shows that not all Angus Beef is created equal. For instance, Certified Angus Beef is the highest quality because of all the rigorous standards it must pass to earn the label. Within this realm of definitions for beef quality, there are United States Department of Agriculture (USDA) standards. The terms for these are: prime, choice and select. Prime is the highest quality meat, therefore the best cut of meat you could get would be "Certified Angus Prime" [source:USDA].

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