USDA Prime Ribeye

Code Description Size (lbs) Pc / Case
FLN20010 Flannery Ribeye Bnls Wet Aged 14lbs 2

primal: Wet Aged

Product Description

Sizing: On average, each ribeye will weigh approximately 14lbs, with a 1.5lb variance (a low of 12.5 to a high of 15.5lb).

Holstein Breed: Sourced from USDA Prime Holstein cattle within California and Arizona, there a few immediate differences between these Holstein ribs and a traditional Angus Rib primal. Most noticeably, the Holstein will have a smaller overall weight. The Angus breed tends to have larger “kernel fat” in the rib than Holsteins will, though it varies from animal to animal. Holstein Rib eyes will present with a slightly elongated shape; the eye of the primal will be more teardrop shaped than the oval shape common with Angus. 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.

Age: No dry aging with this product. Wet aging will advance the tenderness at a slower rate than dry aging, but here is some effect. There will be a higher moisture content to this level of age, but this is really only noticeable precooking. The goal here, is to be able to use this higher quality beef ant a somewhat lesser price point.

Packaging & Shelf Life

Shelf Life: 15-20 days in original slaughterhouse packaging

Packaging: The Rib eyes will arrive in original slaughterhouse packaging and be packed 2 per Flannery Beef custom carton. This will greatly add to the shelf life as likelihood of package failure in transit is diminished. We believe a 30day shelf life for the packaged primals is possible but recommend about half that time. In both cases this is assuming each primal maintains a tight seal. If the vacuum seal has broken during transit, and there is visible air in, or looseness to the package, we recommend either removing immediately from packaging, or making a small opening in the bag to prevent trapping any naturally occurring enzyme gasses.