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The marbling bastes the steak from within
Kurobuta pork chops bring a traditional chophouse favorite into the mix
Each steak is a consistent size with an amazing amount of intramuscular fat and a uniform surface for a perfect sear in a skillet or on a grill
Each steak is a balance of the marbling of Japanese beef and the hearty beefiness of high-quality American beef
All our crab legs meet strict standards for sustainability
Wagyu Dry-Aged Bone-In Ribeye Grade:SRF Black® The marbling bastes the steakDry aged ribeye evokes images of the dining room of a classic steakhouse. Turn your dining room into the best steakhouse in town with this deeply marbled rib steak that has been skillfully dry aged for 30 or more days. This steak is cut thick with the bone still in place to please the most discriminating steak lover at your table. Each steak is hand cut to a thickness of at least two inches. Snake River Farms dry aged beef represents a higher echelon
