Opulent, deeply savory, and impeccably balanced, the 30-Day Dry-Aged Australian Wagyu Ribeye is a pinnacle expression of beef craftsmanship. Selected from premium Australian Wagyu renowned for its fine marbling and clean fat, this ribeye is aged for a full 30 days in a precisely controlled dry-aging environment to intensify umami, refine tenderness, and concentrate flavor.
Our dry-aging program is built on rare expertise: we are one of only five places in the United States that also dry-age fish, requiring extraordinary control of airflow, humidity, and temperature. That same discipline elevates our Wagyu program—delivering a ribeye with luxurious richness, a pristine fat melt, and a steakhouse-quality finish that lingers.
Origin: Australia
Breed: Wagyu
Cut: Ribeye
Aging: 30 days (dry-aged)
Condition: Fresh, never frozen
Packaging: Vacuum-sealed
Storage: Keep refrigerated at 32–38°F
Shelf Life: Use within 3–4 days of purchase or freeze immediately
Texture: Exceptionally tender with refined structure
Taste: Profound umami, buttery richness, subtle nuttiness
Finish: Long, clean, and savory
Thirty days of dry-aging concentrates the Wagyu’s natural marbling into a clean, elegant fat that melts seamlessly, amplifying depth without excess funk.
Steakhouse Classic: High-heat grill or cast-iron sear with minimal seasoning.
Reverse Sear: Ideal for precision doneness and crust development.
Luxury Finish: Serve with bone marrow butter, shaved truffle, or a light caviar garnish.
Seasoning: Sea salt flakes, cracked black pepper
Sauces: Bordelaise, peppercorn, or marrow butter
Wine: Cabernet Sauvignon, Barolo, or Malbec
High-quality protein
Rich iniron, zinc, and B-vitamins
Wagyu fat provides a refined mouthfeel with balanced richness
Per 4 oz serving (approximate):
Calories: 290 | Protein: 22g | Fat: 24g | Iron: 15% DV
Q: What does 30-day dry-aging add to Wagyu?
A: It concentrates flavor, refines tenderness, and creates a cleaner, more elegant fat melt without overpowering the beef.
Q: How should I cook it?
A: Keep it simple - high heat, minimal seasoning, and rest before slicing. Medium-rare is ideal.
Q: Is this very fatty?
A: It’s richly marbled but balanced; dry-aging refines the fat for a clean finish.
Q: Can I freeze it?
A: Yes. Freeze immediately if not using within a few days to preserve quality.
30-Day Dry-Aged Australian Wagyu Ribeye is a statement of precision and luxury - bold yet balanced, indulgent yet refined. A signature cut for those who demand the very best from their beef.
🎄 From the Flight Deck 🛫… Holiday schedules are tight this year - we kindly recommend ordering early.
Last Day To Order:
🗓️ Thanksgiving: Tue, Nov 25th
🗓️ Christmas: Tue, Dec 23rd
🗓️ New Year’s: Tue, Dec 30th
🛡️ Route Protection is highly encouraged to keep your holiday stress-free.
