45 DAY DRY-AGED Bone-In Ribeye: SOME THINGS ARE BETTER WITH AGE

Limited Item: These small batch cuts are only available in small supply, and may not be available for future purchase on EC2Go

Available Fresh Only, Never Frozen

The demand for dry-aged beef has increased as more and more premium steakhouses the world over implement their own dry-aging programs. The dry-aging process tenderizes and concentrates a steaks flavor as moisture is removed. This process leads to more expensive, but more flavorful beef per ounce as most meat begins as approximately 75% water. When you receive your EC2Go dry-aged Bone-In ribeye, you will notice a subtle browning around the ridges of your steak, as well as a darker color to the meat itself. This is perfectly normal for dry-aged beef as a product of the aging process.

SOURCE SPOTLIGHT: OREGON COUNTRY NATURAL

Always raised without antibiotics or growth hormones, Oregon Country Natural pastures their cattle along the banks of the Willamette.