NOTE: This is a LARGE muscle and is typically sought after by customers interested on dry aging beef. We will only ship this GROUND and the price includes a shipping charge for our staff to move this hunk of beef.
When you break down the cow, you get what is called a 103 beef rib. It is a MONSTER, so large that you cannot even vacuum seal it. It is the full Ribeye Primal and attached to iare are the cap, chine bone and lifter meat. It is the full primal and directly beneath it would be the short plate.
The 107 Prime Rib (what this item is), is VERY similar to the 103, with the chine bone, blade bone, and cartilage partially removed. The short rib is also slightly trimmed. This is the IDEAL piece for dry aging as there is enough fat and bone to protect those beautiful Ribeye steaks underneath the surface.
This piece will usually weigh about 35 lbs, but it can possibly be larger. We may contact customers in order to adjust the final price of the piece.
THE 107 IS THE IDEAL PIECE FOR DRY AGING
The 107 will fit in most refrigerators and dry aging fridges (the 103 will not). Moreover, we are able to vacuum seal it so it will ship nicely.
Last but not least, it has enough bone and fat to protect the ribeye, which means that you can get some best in class dry aged ribeye steaks from this. Another great thing is that once you are done aging you can just portion it with a sharp knife.... unlike the 1x1 Striploin or the whole loin which would require a band saw.
Ships to: Nationwide
Ways to get products delivered free to your door?
- Free shipping with orders over $125.
HOW WILL IT SHIP?
We will not ship any box that weight more than 50 lbs. As a result, this item will ALWAYS ship individually either GROUND or Three Day Air even if you select and/or pay for overnight or priority.
OUR G1 CERTIFIED USDA 107 PRIME RIB IS BEST IN CLASS
Our USDA Prime Prime Ribs are the best Angus beef has to offer. This means you will always get beef with abundant marbling, grade "A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our RibEyes are THICK, because we only work with steers with a RibEye area of 10.0 to 16.0 square inches.