Prime Beef

USDA PRIME is considered America’s best beef.  When properly dry aged for 30 days or more, the result is fantastic! When the meat is from the 109 RIB, which ours is!, whether we are talking about the 4-rib roast or one of the Cote-de-Boeuf single rib chops for two, the eating is superlative! Rich, complex, true American beef flavor...delicious! 

USDA PRIME is considered America’s best beef.  When properly dry aged for 30 days or more, the resulting flavor and tenderness is fantastic! When the Ribeye Roast is from the 109 RIB, it benefits from being close to the bone, and the eating is superlative. Debragga's recipe for a delicious Ribeye Roast is buying the best meat you can find.  Rich, complex, delicious! The dry aged Prime 7-Rib Roast is the classic Prime Rib so often raved about. 

Marc's Favorite - the Cowboy Rib Steak served on the bone and "frenched" for a great presentation

Dry Aging concentrates the flavor and further tenderizes this US Prime beef for an exceptionally rich flavor and an extraordinary buttery texture.

45 Day Dry Aged Prime Beef and one of the finest steaks on the animal! Some people love rib steaks, some love tenderloins. Everyone loves the "strip"!

The Quintessential Delmonico Steak.

Dry Aging concentrates the flavor and further tenderizes this US Prime Ribeye beef for an exceptionally rich flavor and an extraordinary buttery texture.

The US Prime Beef T-Bone, a tender taste of filet on one side and a beautiful strip on the other. You cannot go wrong, especially dry aged.

Two 28oz Dry Aged Rib Chops.
This single rib chop, (Cote-de-Boeuf - as they are frequently referred to on menus worldwide) is the ideal dining experience for 2. Use both for a fabulous dinner for four!