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Ships within 48 hours · Estimated delivery Oct 22 - Oct 27
Spare ribs are cut from the bottom of the rib cage
French-trimmed rib bone isn’t just for show—it acts as a natural heat conductor
Rest the brisket for at least an hour before slicing against the grain for maximum tenderness
for about as week
Cured for around two years
Kansas Strip Steak | 45+ Days Dry Aged USDAPrime Spare ribs are cut fromThis is what every NY Strip wants to be as a grown up, this is a steak worth bragging about. Fine silky marbling, amazing texture and flavor. perfect tenderness and the distinct roasted, nutty flavor of a properly dry aged steak. Nothing like cooking this cut on the grill and teeing it up with a big glass of Red Wine. This will be one of the best steaks you have ever had. This is a center cut today, meaning it is the perfect portion. OUR G1 CERTIFIED
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