60 Day Dry-aged Ribeye

Per Kilo

Homegrown Ribeye, fully-trimmed

Dry-aged for a minimum of 60 days

Vacuum-packed, gift-wrapping available

Free next day delivery within Metro Manila

Any Cut,
Any Request
Cut & Packed
How You Want It
FREE Delivery
Min 2,000
Same- and
Next-Day Delivery
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Payment Options
  • Suki Experience
  • Store Locations
  • FAQ
  • Reviews

Suki Experience

tenderbites store

Get Personalized Cuts From The Country’s Best Butchers

TenderBites' Suki Experience offers you premium meat cuts exactly how you like them. Our team of skilled butchers helps you save cooking time by prepping your meat before delivering it straight to your doorstep. Whether you want diced cubes or a specific serving size, your favorite butcher is there to help you out.

TenderBites Staff Ground Beef Grinding

We pride ourselves on procuring a wide variety of local cuts and imported meats from countries like the US and Japan. TenderBites' catalog of high-quality meat includes authentic Japanese Wagyu, USDA Prime, and Certified Angus Beef.

If you're unsure which cut will work best for your meal, our skilled butchers will help you pick the right meat for a flavorful meal.

Store Locations

Is online shopping for meat a challenge?

TenderBites Real-time Online Shopping. It's like going there yourself, without the hassle.

  • Video call one of our stores. A bespoke butcher or salesclerk will show you what's available.
  • Place your order along with cutting and packing instructions. See a sample to be sure it's exactly how you want it.
  • When your order is ready, we'll send your invoice and payment link via SMS.
  • Pay online. Our staff will notify you of the delivery schedule.
  • Order gets delivered to your doorstep. Cook, dine, enjoy.

Find a TenderBites Store near you


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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