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The rib-eye muscle is the same cut used for ribeye steaks
To achieve the ultimate sushi experience
hormone-free
The Ribeye is known for its exceptional tenderness
Porterhouse Steak (45+ Days Dry Aged) | USDA Prime PrimeRib The rib-eye muscle is theOur Porterhouse steak is a steak worth bragging about. Perfect texture, flavor and marbling on every single one of them. There are only a few ways to make perfect better and we think dry aging is one of them. It adds even more tenderness and the distinct roasted, nutty flavor of a properly dry aged steak. We only dry aged the best USDA Prime Steaks. Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate.
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