6 x 12oz AAA-Angus ribeye steaks aged 40+days for maximum tenderness and great flavour
Although they’re fattier than other steaks, the fat also provides a tremendous amount of flavor & tenderness. The flavor tends to be richer than other cuts. Ribeye is one of the best types of steak for barbecuing, which helps bring its strong, delicious flavors out.
Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.
Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.