RIB EYE DRY AGE 35

The RibEye is located in the rib area, just in   front of the Chuck, and can be easily identified by its rounded part where   the ribeye cap or spinalis dorsi is located.
This popular cut is obtained from the fifth to   the twelfth rib of the cow and is boneless. The ideal thickness of the cut   should be about an inch and a half to enjoy its unmatched flavor and great   juiciness.
This cut is very tender, combining just the   right amount of fat and lean meat. Therefore, we recommend not cooking it   beyond medium to better experience its flavor and enjoy its juices.
Dry Aging refers to the resting process that   meat undergoes for its progressive aging, in environments with controlled   temperature and humidity over an extended period of time. The main goal of   "dry aging" is to achieve a greater concentration of flavor and a   smoother texture.