Ribeye steak from aged cow, Dry Aged for over 35 days of aging. In the aging of our meat, also known as the dry aged process, we use a technique of controlled humidity and temperature to which the meat is subjected in special chambers. With this technique, a softer texture is achieved while simultaneously enhancing its flavor, juiciness, and aroma. A perfect cut for barbecue, grill, or cooking on a hot stone.