Double R Ranch 45 Day Dry Aged T-Bone

Steaks.jpg
Steaks.jpg

Double R Ranch 45 Day Dry Aged T-Bone

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Source: RR Ranch Signature, Pacific Northwest    

Grading: Upper 1/3 of USDA Choice or Higher    

Breed: Black Angus crossed with English breeds (Hereford, Simmental)    

Cut Profile: Portioned from the 'Shortloin' and named for its "T"-shaped bone, this American classic contains New York Strip on one side and a small Tenderloin on the other. The dry-aging process achieves a more concentrated, earthy beef flavor and also sets the stage for natural enzymes to break down connective tissue within the muscle, producing a more tender steak.

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