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USDA Prime Dry-Aged Rib Chop (1.5 lbs.)

USDA Prime Dry-Aged Rib Chop (1.5 lbs.)

Regular price $60.00
Regular price Sale price $60.00
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About this Cut

Our premium USDA prime dry-aged beef ribchop is refrigerated in a cooler for 30+ days and tastes superior to wet- aged beef. Dry aging allows the moisture to escape; leaving beef that melts in your mouth and is packed with flavor. These 24 oz. steaks delivery a rich earthy flavor profile. This one is definitely a unique cut that has a flavor and texture unlike any of our other steaks. If you are looking for something new, this is a steak you have to try.

Cooking Method: Grill or pan-sear to develop a crust, then finish in the oven if needed. The aging process enhances flavor and tenderness. Finish with any of our unique JPM kosher salts. 

Recommended Temperature: 135°F (57°C) for medium-rare.

USDA Prime Beef

USDA Prime beef stands at the pinnacle of the American grading system for beef, representing the highest level of quality based on marbling, tenderness, and flavor. This prestigious classification is awarded to only a small percentage of all beef produced in the United States, making it a symbol of luxury and culinary excellence. The distinctive characteristic of USDA Prime beef is its abundant marbling - the fine threads of fat interwoven within the muscle - which is a key determinant of both flavor and juiciness. This marbling ensures that each bite is exceptionally tender, succulent, and rich in taste, elevating the dining experience to new heights. Sourced from young, well-fed cattle, USDA Prime beef is sought after by top chefs and discerning home cooks who demand the best for their culinary creations. Whether it's grilled to perfection as a steak, slow-roasted to enhance its flavors, or meticulously prepared for a gourmet dish, USDA Prime beef delivers a consistently superior taste and texture. For those who appreciate the art of cooking with only the finest ingredients, USDA Prime beef offers a benchmark of excellence that is unmatched in the world of meat.

Dry-Aged Beef

Dry-aged beef represents a pinnacle of culinary craftsmanship, cherished for its depth of flavor and supreme tenderness. This exceptional form of beef undergoes a carefully controlled aging process, which concentrates the beef's natural flavors and also allows natural enzymes to break down muscle fibers, resulting in a texture that is incomparably tender. The surface of the meat develops a hard crust, which is trimmed away, revealing a steak that is rich, nutty, and often described as having a flavor complexity akin to fine aged cheese.

This aging technique, a time-honored method revered by chefs and connoisseurs, transforms high-quality cuts into extraordinary culinary experiences. Dry-aged beef is known for its distinct taste profile, which cannot be replicated by any other cooking or preparation method. It stands as a luxury item in the culinary world, often featured in the finest restaurants and sought after by gourmet enthusiasts who are willing to pay a premium for its unique qualities. Cooking with dry-aged beef not only elevates the dish but also showcases a dedication to the art and science of fine dining. Its rich, intensified flavor and buttery texture make dry-aged beef a definitive choice for those looking to create memorable meals that linger on the palate and mind.

Grass-Fed, Grain-Finished Beef

Not to be confused with 100% grass fed beef which tends to be much leaner and have more of an earthy flavor, our beef is grass-fed, grain-finished which offers a unique balance of flavor and tenderness, combining the best aspects of both feeding practices. These cattle are raised initially on pastures, where they graze on a natural grass diet. Towards the end of their lives, these cattle are transitioned to a grain-based diet, which enhances marbling — the intramuscular fat that makes beef juicier and more flavorful. This allows for a healthier cow, while still achieving the tenderness and delicious beef flavor that comes from a diet of grains.

This method not only improves the meat’s tenderness and palatability but also allows the beef to retain some of the health benefits of being grass-fed, such as higher levels of omega-3 fatty acids and antioxidants compared to conventionally raised beef. Consumers who choose grass-fed, grain-finished beef enjoy a product that strikes a desirable balance between health benefits and culinary appeal, making it a popular choice for those looking to enjoy high-quality, flavorful beef with enhanced nutritional properties.

Antibiotic and Hormone-Free Beef

All of our cows are raised free of any hormones or antibiotics. This practice ensures that the meat is as natural as possible, reducing consumer exposure to these substances. The absence of antibiotics in the raising of these animals helps prevent the development of antibiotic-resistant bacteria, a significant benefit for public health. Additionally, hormone-free meat often has better taste and quality. By choosing antibiotic and hormone-free meat, consumers support more natural animal husbandry practices and contribute to a healthier environment, while also enjoying safer and more flavorful meat.

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