RIBEYE DRY AGE 28

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.