Split Bone Ribeye Grade:Choice it's dry aged for maximum

it's dry aged for maximum flavor

it ensures a succulent dining experience with a fine balance of leanness and marbling

This cut is often prized for its balance of meat and fat

The richest and most tender compound muscle on the entire carcass is the chuck - and therefore the muscle of choice for our Ground Beef

Split Bone Ribeye Grade:Choice it's dry aged for maximumWhen just the right amount of steak is needed, a split bone rib steak will always do the trick. By hand, we meticulously split each rib bone in half to create the finished product. There are few things we dislike as much as a rib steak without an evenly cut bone in it. Perfect for individual portions at the family table or for entertaining larger groups of VIPs (friends & family). Warning a favorite among growing children, adolescents and teenagers.