The secret is out. It's been really hard to keep products that meet our standards on the shelves for the better part of a year. Which means it's been even harder to save any for the dry-aging room. Until now. We partnered with a local dry-ager to take a few hundred pounds of Tajima Ribeyes and age them to nutty, tender perfection. They have over 30 days on them, which makes them one of the most sought after steaks we'll carry this year. Hopefully we'll do this again soon, but for now, when they're gone, they're gone. Get yours while we have them!
~14 oz Tajima Ribeye, 30+ days dry aged.
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