Dry-aged 8-rib loin

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 30 days of aging.

Its manageable size makes it practical for kitchens with lower turnover that want to offer dry-aged chops. 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.