Cowboy Dry Age 35

The Cowboy steak is extracted from the rib section just like Rib-eye and Tomahawk steaks. This cut is distinguished by its round shape and the short bone at one end. The meat is very tender and juicy depending on its marbling.
The Cowboy steak is a large cut, and the size and weight of the cut help to retain its juices better. Similar to the Tomahawk, when grilled, the bone allows heat to distribute evenly throughout the meat.
Dry Aging refers to the process of resting meat for progressive aging in controlled temperature and humidity environments over an extended period of time. The main goal of dry aging is to achieve a greater concentration of flavor and a smoother texture.