Akaushi Beef Ribeye Steak Bone-in
These Akaushi Rib-steaks are thick-cut and dry-aged for 21 days. They are sourced from DNA-tested cattle registered with the American Akaushi Association.
- The steaks are cut to about 1.25 inches thick.
- The beef is dry-aged for approximately 21 days.
- The cattle are verified through DNA testing and registered with the American Akaushi Association.
Specifications
- Size
- 16 oz, 20 oz, 24 oz, 27 oz
Variants (4)
- 16 oz — 40.00 USD — Out of stock
- 20 oz — 46.00 USD — In stock
- 24 oz — 50.00 USD — In stock
- 27 oz — 58.00 USD — Out of stock
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