60 Day Dry-aged Ribeye

Per Kilo
₱1,999.00
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Min 2,000
Same- and
Next-Day Delivery

60 Day Dry-aged Ribeye

Exceptional
Quality
Any Cut,
Any Request
Packed How
You Want It

Homegrown Ribeye, fully-trimmed

Dry-aged for a minimum of 60 days

Vacuum-packed, gift-wrapping available

Free next day delivery within Metro Manila

Frequently Asked Questions

Frequently Asked Questions

What is dry-aged ribeye?
Dry-aged ribeye is meat that has undergone a controlled decaying process. This choice cut is exposed to open air, allowing its natural enzymes to break down and add flavor and texture to your meat. It is hung in a humidity-controlled environment where mold develops to encase the meat and evaporate the remaining water in the meat.
How do I cook dry-aged ribeye?
There are different ways to prepare dry-aged ribeye. You can grill it, have it sous vide, or cook it on a pan. To have the perfect steak, avoid cooking the meat straight from the refrigerator. The abrupt temperature change will cause the proteins and water to release at once, resulting in dry meat. Let your dry-aged ribeye rest at room temperature for about 30 to 60 minutes before cooking.
How does dry-aging change the taste of a ribeye?
The enhanced flavor of dry-aged ribeye results from its loss of water. Meat is about 75% water, and when it loses a significant percentage, all that’s left is a more concentrated and flavorful slab of protein. The aging process also tenderizes the meat naturally, further bringing you a one-of-a-kind experience.
Should dry-aged ribeye be dry or moist while cooking?
Your choice cut should always be dry in the pan because any excess moisture will prevent roast aromas from developing and for the Maillard reaction to take place. Always make sure to dry the surfaces of your steak with tissues and napkins before cooking it.

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