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A dry-aged ribeye is a butcher's specialty rarely found today. Dry-aged beef can only be created with extreme patience, gifted knife skills, and a wealth of knowledge and experience. These huge, thickly carved steakhouse steaks are rich with the flavor of densely marbled ribeye made more intense and even more tender by the dry aging process. The bone has been left in, and painstakingly cleaned and carved, for added beauty and flavor. These are the most incredible Private Reserve steaks our master butchers have ever made.

Dry Aging Steaks
Aging techniques brings out the natural tenderness of beef by allowing its enzymes to slowly break down the connective tissue in the meat. Most beef sold in stores doesn't get precisely aged - most Omaha Steaks are aged at least 28 days sealed in the refrigerator. THESE dry-aged Omaha Steaks are aged in the open air, in a room that's carefully controlled for temperature and humidity. Open-air dry aging allows the meat to breathe, so it's acted upon by a variety of microbes… to the naked eye, its dark, rough, even ugly. As it ages, water evaporates from the beef and it loses mass and forms a crust on the exterior. After 60 days, it's ready for our master butchers.

Carving Dry-Aged Steaks
Cutting dry-aged beef into steaks is where the craft happens. The outermost parts of the beef aren't edible, and all the flavor and moisture has been concentrated in to the middle of the beef that's never seen open air. The butcher carefully whittles down the big cut ofbeef until all you see is red meat and the perfect amount of exterior fat. Then it's sliced into steaks and further trimmed for total perfection. The steak you'll eat is powerfully flavorful, incredibly tender, and deep red in color. It's very rare to find steaks aged this long, and even more uncommon to be able to enjoy dry-aged steak at home, with a 100% Omaha Steaks satisfaction guarantee.