Portion Cut Specs: Portion cut steaks will be trimmed of external age though there can be some traces of the darkening showing. The Jorge is named after famous Spanish wine producer and importer Jorge Ordonez who was the original inspiration for this cut. The Jorge is a full rib cut, but only from the Chuck end of the Prime Rib. This is the end of the rib with the most rib cap and that really is the secret to the steak. We can only get 3-4 steaks from an entire rib.
Holstein Breed: Looking at Holstein vs Angus from a physiological standpoint, there a few small immediate differences between an Angus Jorge and a Holstein Jorge. One noticeable trait is that the Angus breed tends to have larger “kernel fat” in the rib than Holsteins will, though it varies from animal to animal. While Holstein bone in Ribs will generally present with a slightly elongated shape; the eye of the Jorge will be more oval. A more important but somewhat subtle difference lies within the marbling structure itself. The Holstein will tend to present with finer but more widespread marbling which accounts for the consistent palate the beef delivers.
Dry Age: We believe the 14day product is the most versatile and will appeal to the widest audience. Beef primals lose the highest percentage by volume of moisture during the first two weeks of the dry aging process. As the aging process continues, the amount of moisture loss continues, but at a much slower pace. At this age level, the dry aged flavor is noticeable, and is a great entry point for diners who have never experienced dry aged beef, as well as enjoyable for those who have.
Packaging & Shelf Life
Shelf Life: 7 days in original packaging
Packaging: The bone in Jorge will arrive individually vacuum packaged and are packed 8 per case. We are comfortable with up to 7 days of shelf life, though the steaks can go longer under ideal circumstances (but that would require inspecting each package to be sure they are still extremely tight). This is especially important with bone in steaks as there will be a higher fail rate than with boneless steaks due to potentially sharp edges from the bones.