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25% off 30-Day Dry Aged NY Strip Steaks while supplies last. Must take delivery by Friday 3/6/2015.
Upcoming Delivery Dates:
DRY-AGED PRIME BEEF
30 Day Dry-Aged USDA Prime Black Angus Bone-In Rib Steaks
2 steaks, 16oz ea, 1.0" thick
2 steaks, 24oz ea, 1.5" thick [Add $28.00]
2 steaks, 32oz ea, 2.0" thick [Add $60.00]
1 steak, 50oz ea, 3.0" thick [Add $28.00]
4 steaks, 16oz ea, 1.0" thick [Add $60.00]
4 steaks, 24oz ea, 1.5" thick [Add $126.00]
4 steaks, 32oz ea, 2.0" thick [Add $200.00]
2 steaks, 50oz ea, 3.0" thick [Add $126.00]
The Bone-In Rib Steak is one of the most flavorful cuts of beef, but after aging it is off the charts. The Bone-In Rib Steak, or Cowboy Steak, is the exact same cut as a Ribeye, but with the bone left in. The Rib Steak has more intermuscular fat than any other steak. This makes the Rib Steak one of the most tasty cuts because fat is flavor. The bone not only adds to the presentation and aids in the cooking process, it is also surrounded by that delicious rib meat that everyone loves. The Rib Steak is cut from the rib section. The primary muscle of the Rib Steak is the longissimus dorsi, which is also the primary muscle in the Porterhouse, T-Bone and New York Strip.
When you order from Pat LaFrieda, you're not just getting Prime Beef, you're getting the best meat in the country. As the largest supplier of Prime Beef in the largest Prime Beef market, we are given priority over all others. Farms hand select the best beef available for our customers. Our product is sourced from small farms across the country. We ensure that all animals are raised without the use of antibiotics, hormones, or growth promoting drugs. Animals are treated humanely, fed a diet of grass and hay for most of their lives and finished on corn.
We start with the best meat available and keep it that way. Our meat has never been frozen and arrives to you fresh. Your meat is cut to your specification by our expert butchers alongside orders from some of the most famous chefs in the world. Immediately after your meat is portioned, it is vacuum packed to ensure optimal freshness. Meat is shipped Next Day Air in 1 1/2 inch thick coolers with enough ice packs to last 48 hours or more.
Pat explains dry-aged beef in the main aging room.
Men's Classic T-Shirt (Navy Blue)
Flex Fit Pat LaFrieda Baseball Cap
Pat LaFrieda "Eat My Meat" Apron
Dry-Aged USDA Prime Black Angus Rib Eye Steaks
70 Day Dry-Aged USDA Prime Black Angus T-Bone Stea
30 Day Dry-Aged USDA Prime Tomahawk Steaks
Dry-Aged USDA Prime Black Angus T-Bone Steaks
50 Day Dry-Aged USDA Prime Standing Rib Roast
70 Day Dry-Aged USDA Prime Black Angus Bone-In Rib
50 Day Dry-Aged USDA Prime Bone-In NY Strip Steaks
Dry-Aged USDA Prime Black Angus Standing Rib Roast
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