USDA PRIMEThese ribeyes are graded USDA Prime, the top tier of quality in the U.S. 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 CATTLEOur 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.
SHIP FRESHWe cut these steaks fresh the day we ship out, and once they are received they are good for 4-5 days in your refrigerator, or 6-7 months in the freezer.
WET AGEDThese steaks were wet aged.
Alright, alright, I can hear some of you thinking “Bryan, what the hell? I thought you guys were all about that dry aged life.” And you’re not wrong… we’ve been preaching the dry aged gospel for years. But here’s the thing: we’ve gotten enough requests for our Holstein ribeyes without the dry aging that we finally decided to listen.
Look, there’s nothing wrong with preferring your steak without the “funk.” Dry aging isn’t a better-than situation, it’s a different-than situation. Some folks want that nutty, concentrated flavor that comes from our 30-35 day aging process, and others want the clean, pure beef flavor that lets our Holstein cattle do all the talking. Both camps are right.
These wet aged ribeyes are the same USDA Prime Holstein cattle we’ve always used – the black and white spotted cows that everyone pictures when they think “cow,” but nobody thinks “steak.” That’s their loss, because the marbling on these Holstein steers is absolutely ridiculous. Combined with their naturally smaller muscle diameter, you’re getting a ribeye that’s thick enough to get a proper crust while keeping the inside exactly where you want it.
We’re offering these in 12oz and 16oz cuts because we’re of the belief that Holstein ribeyes don’t need to be massive to be impressive. The marbling does the heavy lifting here, and you’ll get all the richness and tenderness you’re looking for without having to worry about whether you or your guests might not be partial to the dry aged flavor profile.
So whether you’re team funk or team clean, we’ve got you covered. Same cattle, same quality, same obsessive attention to detail – just a different path to get there.
