Bone-In Ribeye (Cowboy Steak) 45+ Days Dry Aged crockpot-stew-braise Cut from the loin of

Cut from the loin of young calves raised on a milk-and-grain diet

The cattle are raised using genetics from Japanese Kuroge Tajima bulls

These camels roam free in the hot

This rub is Buckin' Good

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Bone-In Ribeye (Cowboy Steak) 45+ Days Dry Aged crockpot-stew-braise Cut from the loin ofOur Ribeyes are THICK, restaurant grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarket ribeye. Our cowboy steaks are akin to those served in the best steakhouses in Chicago. Simply put, there is not a better steak. Except perhaps, our dry aged bone in Ribeye. Fine silky marbling, amazing texture and flavor, perfect tenderness and the distinct roasted, nutty flavor of a properly dry aged steak.