Dry-aged ribeye

The Ribeye comes from the center of the rib primal; it is the most heavily marbled and succulent steak on the carcass. For dry-aging, we select only the highest grade—Prime. The marbling is at its densest here, allowing the meat to withstand a long aging process, which only enhances its quality. Over 21 to 60 days in a controlled aging chamber, the cut loses some of its moisture, resulting in a more concentrated and profound beef flavor. Natural enzymes tenderize the fibers, while the fat develops a creamy, slightly nutty aroma. Before slicing, we trim away the dried outer crust, ensuring that only the very best part of the steak remains. This type of Ribeye is designed for connoisseurs who seek not just succulence, but also complexity of flavor. How it differs from wet-aging: Wet-aging takes place in a vacuum, preserving a clean, fresh flavor and retaining the full weight of the meat. Dry-aging, by contrast, concentrates the flavor, introduces nutty and earthy (mushroom-like) notes, and creates a denser texture. Due to weight loss during the process and the removal of the outer crust, this product comes at a higher price point—2,300 UAH/kg.

Primal cut

Rib

Aging

Dry-aged, 21–60 days

State

Fresh

Cooking method

Grill, Pan