The Map-Maker
Our 30-Day Dry-Aged Ribeye. The steak that put us on the map.
Every great butcher shop has one cut that becomes the reason people drive across town. For us, this is the one.
Thirty days in our aging room concentrate the flavor and break down the muscle until it's fork-tender in a way a fresh-cut ribeye simply can't match. Patience, applied correctly, creates a beef experience worthy of the wait.
This is the cut regulars order without looking at the menu. New customers ask for "whatever's the good one.”
This is the one.
Steak Ribeye Prime Dry Age — approx. 16 oz
$67.00
Sold by the piece — approx. 16 oz.
This USDA prime ribeye steak is hand-cut and dry aged slowly to achieve superior tenderness and flavor. Despite the larger size, this premium ribeye is just as tender due to the generous marbling throughout the cut of meat. Approx 16oz.