Description

Beef Dry-Aged 45 Days Cowboy Steak Frenched Bone-In Ribeye Steak 18 oz. – U.S.D.A. Prime

Flavor:

• Rich and Intense: The dry-aging process significantly enhances the flavor of the steak, resulting in a more concentrated and robust beefy taste.

• Nutty and Earthy: Dry aging also imparts subtle nutty and earthy undertones, adding complexity to the steak s flavor profile.

• Umami-Rich: The prolonged aging process increases the umami characteristics, making each bite exceptionally savory and satisfying.

• Taste:

  • Slightly Sweet: There can be a faint sweetness due to the natural enzymatic breakdown of muscle fibers during the aging process.

  • Mild Tanginess: A mild tang or minerality might be present, which is a hallmark of well-aged beef.