Dry-aged cowboy steak

This is the classic Cowboy steak—a ribeye on a short bone, cut from the rib section—but subjected to the dry-aging process. Bone-in cuts age exceptionally well; the bone protects the meat on one side, ensuring the interior remains juicy while the flavor becomes more concentrated. In "Prime" grade beef, the ribeye cap and the fat layers develop a creamy, slightly nutty aroma during aging, and the muscle fibers become noticeably more tender. Before sale, the steak is trimmed to remove the dried outer crust. The result is a substantial, characterful steak that combines the striking visual appeal of the bone with the deep, complex flavor of aged beef. Compared to a boneless dry-aged ribeye, it is more affordably priced, as a portion of the total weight consists of the bone. How it differs from wet-aging: A wet-aged Cowboy steak (Prime grade — 1,420 UAH/kg) offers a bright, fresh flavor and maximum juiciness. Dry-aging, by contrast, enhances flavor concentration, introduces nutty and mushroom-like notes, and increases tenderness; however, due to weight loss and the necessary trimming, it comes at a higher price point — 1,650 UAH/kg.

Primal cut

Rib

Aging

Dry-aged, 21–60 days

State

Fresh

Cooking method

Grill, Oven