Dry-aged cow rib rack

Part of the selection of dry-aged beef matured for approximately 15 to 40 days, a controlled process that concentrates flavour and improves tenderness. The catalog seal indicates about 15 days of aging.

Offered in a standard version and a yellow-fat version, more marbled and aromatic, typical of older grass-fed cows. A piece designed to be portioned in the kitchen: cut into thick chops for the grill, charcoal or griddle over high heat, searing the outside well and resting before slicing. Ideal for steakhouses, grill restaurants and hospitality venues serving large rib steaks.