This four-week "dry-aged rib-eye" has developed a deeper, more concentrated flavor and a beautifully tender texture through the aging process. This makes the meat exceptionally flavorful. Take the loin out of the refrigerator an hour before preparation to allow it to reach room temperature. Slice to the desired thickness or prepare it whole. We recommend seasoning the loin with only salt and pepper, as it already has plenty of flavor on its own.
Nederlands
Deutsch
English
Français