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This Dry-Aged Cowboy Beef Rib Eye Steak is a thick-cut rib eye where the rib bone is french-trimmed, extending out a few inches from the meat for a beautifully presented, delicious steak dinner.
Cream Co. is proud to bring you British Baldies beef from Wenatchee, WA. These grass-fed, grain-finished cattle spend 18-20 months in open range, they are slowly introduced to non-GMO, no-corn, no-soy grains for an earthy and creamery finish. The beef is dry-aged for 30 days, resulting in a significantly more tender, and richer beefy flavor.