|Your Chuck Steaks eat like Rib-eyes|
|- Chef Mike Gershkovich, Mike's Bistro|
|I have been raising chickens for a long time, and I have to tell you that this was some of the finest chicken I've ever had.|
|- Laurie, Misoula|
Home > Dry-Aged Beef
We take our most beautifully marbled ribs and dry-age them for 10-21 days to concentrate and enhance the flavor. It's and utterly fabulous way to enjoy our delicious pastured meats.
We generally restock these items on Wednesdays and Thursdays in the early afternoon. Check back at those times to place your order for best selection.