Linz Heritage Angus Reserve Bone-In Ribeye 20oz x 2pc

2pcs x 20z each pc - Crayo Vac 

This steak cut is the perfect option for those looking for a flavorful and highly marbled cut.

Our dry age products are aged using old-world dry aging techniques in our state-of-the-art dry aging facility. The process of dry aging allows us to control the decomposition of the enzymes within the meat itself, which in turn creates a more tender bite and enhanced flavor profile.

The flavor profile is reminiscent of woodsy, nutty, and mushroom flavors. All of dry-age products have an average of 28 days of aging.

The bone-in ribeye steak comes from the primal section of the cattle, known as the rib. This section of our cattle produces high marbling, flavor, and tenderness.

Ribeyes will vary in shape and appearance as they come from either the loin or chuck end of the rib. These Reserve ribeyes are wet-aged for up to 35 days to ensure excellent flavor and tenderness before they start the dry aging process.

We only source our Linz Heritage Angus beef from our herd of cattle to ensure the highest quality beef - perfecting our breeding techniques, providing a safe environment that honors the animals' quality of life, and feeding our cattle on the best corn feed.

Is bone-in better? 

When cooking our bone-in products, the heat will transfer slower, allowing the steak to retain its moisture and juiciness. Ultimately, it depends on preference but no matter what Linz steak you get, you'll get a cut that is full of flavor.