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California Reserve Dry Aged Rib Eye (The Old Ones)

USDA Prime Dry Aged Ribeye Steak

California Reserve Dry Aged Rib Eye (The Old Ones)

The Old Ones offer you two additional age levels longer than our baseline 30 day dry age. We have increased the age in 4 week intervals all the way up to 90 days.  This provides an opportunity to try longer age profiles not usually available. Superbly marbled and dry aged across a longer range of time than our usual 4 weeks; this is an opportunity to see the effect extended age has on what is arguably the most flavorful of all the premier steaks. This is an opportunity to compare side by side what happens to flavor and texture over time. – here’s your chance to do a flight with your wine club!

Size PriceQuantity
12 oz 60 Day Age $60.00
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12 oz 90 Day Age $70.00
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USDA PRIME: these Ribeye Steaks are graded USDA Prime, the top tier of quality in the US. On average, about 9% of graded cattle will achieve Prime status, but taking things a step further, we inspect each primal that moves through our facility to guarantee quality. If we don’t think a piece deserves the Prime grade, we won’t ship it.

HOLSTEIN CATTLE: Our Ribeyes are cut from Holstein Cattle, raised in California predominantly in the Southeast corner of the state. The size (diameter) of Holstein steaks will be smaller than the Angus which will allow for a thicker steak. This is particularly noticeable on the Ribeye, which will naturally have a smaller diameter filet than the Angus breed.

SHIP FROZEN: We cut these steaks once they reach the age goal and freeze immediately.  Once they are received they are good for 4-5days in your refrigerator, or 6-7months in the freezer.

DRY AGED: Before these were processed into steaks, the whole Rib that these Rib Eye steaks are cut from was Dry Aged for 45,60,75 or 90 days as individually labeled.

The idea for this came from answering the phone!  I can’t tell you how many times I’ve been asked what we have that’s new. My stock answer is: “Sorry we’ve already found all the parts of the cow”. Inevitably, the discussion shifts to “what about older?”.

Thus the origin of THE OLD ONES.

We couldn’t really go out this long for individual customers unless they were willing to but the entire primal- which for most, is impractical. This new section solves that and affords you the opportunity to sample steaks from different eras without committing to a freezer full out front.

Who knows, we might even come up with some tasting note outlines!   Enjoy and have fun!