Questions? Call us: (800) 876-0898

For a little bit of everything try our "Sampler" Package

Shop Now

Dry-Aged USDA Prime Black Angus Bone-In Rib Steak, Center Cut

We will send this product in 2 days.

Call us now for more info about our products.

Return purchased items and get all your money back.

Buy this product and earn 10 special loyalty points!

$0.00 each
Minimum order: 1

Availability: In stock

Processing Time (days): 1
Next delivery date:
Tuesday, October 22nd
If ordered by Sunday, October 20th, Midnight EST

A delivery date can be chosen at checkout. We recommend receiving meat at least 24 hours before any planned event. About 2-3% of packages experience an extra day of transit. Our packaging is designed to keep meat fresh for at least 48 hours of transit.



* Required Fields

Weight: 1.00 lbs
- +

Product Description


The Rib Steak is wildly popular because it is the most well marbled of all the steaks. The center, Rib Eye, is abundantly marbled, tender and delicious. On one edge of the steak is the Rib Eye Cap, which is considered by many to be the most delicious cut of beef and we would agree. The combination of the two is pure bliss for any steak lover. We use center cut steaks to avoid the pieces with the largest fat deposits and smallest Rib Eye Cap.

Note, some 1" Bone-In Rib Steaks will have little to no bone. That's because there is a 1" gap between each rib. However, the cuts with little bone have more rib meat. Choose a thicker steak if more bone is desired.

Dry-Aged Beef

Dry aging is a process that both tenderizes and adds flavor to beef. Our dry aging rooms are kept below 35°F with a humidity of less than 90% and an ample amount of air flow. We age large primals of beef, short loins for example, anywhere from 14 days to 120 days. During this time, some truly amazing things happen. Water from inside the meat drawn out through evaporation which causes the the meat to shrink and the beef flavors to become more concentrated. Also, natural enzymes inside the beef break down the meat and tenderize it. When the process is complete, our butchers remove the hard exterior crust revealing a beautiful piece of aged beef. Currently, we offer 30-day, 50-day, and 70-day dry-aged beef to our online customers. The 30-day aged beef has a mild to medium aged flavor. The 50-day and 70-day have a medium to strong aged flavor.

In our experience, many people seem to immediately love the taste of dry-aged beef, but for others it is more of an acquired taste. Based on this, these are our recommendations:
  • If you have never tasted dry-aged beef before, then we recommend starting with 30-day aged beef and work your way up.
  • If you are serving a large group of guests, then it is best to use fresh (no age) or our 30-day aged beef. There may be some guests who do not enjoy the aged flavor.
  • If you love aged beef flavor, then go with 50 or 70 days of aging.

Pat LaFrieda Prime Black Angus Beef

We pride ourselves on supplying the absolute best meat in the country. We serve over a thousand of the finest restaurants and steakhouses nationwide. Among our customers are the most famous chefs in the world, such as: Mario Batali, Gordon Ramsay, Emeril Lagasse, Guy Fieri, Todd English, Michael White, Michael Symon, Alex Guarnaschelli, Geoffrey Zakarian, Marc Forgione, Chris Santos … this list can go on forever.

Our Prime Black Angus Beef is sourced from cattle that has been genetically verified as Black Angus and proven to be of superior pedigree. These animals are raised to the highest standards with emphasis placed on humane treatment. They are grass fed for about 85% of their lives and finished on a high quality corn/grain diet to increase tenderness and marbleization. This beef has been grading prime by the USDA. In addition, USDA inspectors are present in our facilities daily and ensure a safe and traceable product.

Shipping & Packaging

We start with the best meat and keep it that way. Our meat has never been frozen and arrives to you fresh. Meat is cut to your specification by our expert butchers alongside orders from some of the most famous chefs in the world. Immediately after your meat is portioned, it is vacuum packed to ensure optimal freshness. Meat is shipped Next Day Air with packaging designed for at least 48 hours of transit in case of delays. Please refrigerate or freeze immediately upon receipt. For best results, we recommend eating within 7 days if kept refrigerated or eating within 30 days if kept frozen.

All of our meat ships with UPS Proactive Response Secure. This is the highest level of service offered by any shipper. All of our packages are tracked and monitored by a special team at UPS. If one of our packages encounters a possible delay, then UPS will do everything possible to ensure on-time delivery. This includes rerouting packages, moving packages to the next commercial flight out, hiring private couriers to hand deliver packages, and making multiple delivery attempts. To add to peace of mind, all packages are insured against all possible transit delays.

Additional Info

Additional Information

Meat Beef
Breed Black Angus
Grade Prime
Primal Rib
Packaging Individually Vacuum Packed
Ingredients No

Nutrition Facts

Nutrition Facts

Nutrition Facts

Serv. Size 4oz (113g) raw, edible portion

Servings varies

Amount Per Serving

Calories 400

Calories From Fat 320

% Daily Value *

Total Fat 36g


Saturated Fat 15g


Cholesterol 80mg


Sodium 60mg


Total Carbohydrate 0g


Dietary Fiber 0g


Sugars 0g

Protein 18g

Vitamin A ** Vitamin C **  
Calcium ** Iron 11%  
** Contains less than 2 percent of the Daily Value of these nutrients.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorine needs.
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 24,00mg 24,00mg
Total Carbohydrate   300g 375g
Dietary Fiber   25g 30g

Calories per gram:

Fat 9 , carbohydrate 4 , Protein 4


Pat's Take


The Rib Steak is a staple of all steakhouse menus. Not only does the Rib Steak have a ton of marbling, but the structure of the Rib Steak helps to prevent it from overcooking. The steak is surrounded on all sides by the bone, Rib Eye Cap and fat cap.

I recommend 30 days of aging to customers new to dry-aged beef or those who want more tender meat with only mild aged flavor. The 50 and 70 day aged beef is great for enthusiasts looking for a strong or very strong dry-aged taste.