Dry-Aged Bone-In RibeyesDry aging beef is an old world butcher's art. It's difficult and time consuming. It's a natural way to uniquely craft tender and deeply flavorful steaks that's rarely done today, but now you can get a taste from America's Original Butcher, Omaha Steaks. These giant Private Reserve bone in dry aged ribeyes have been carefully aged a full SIXTY days in carefully controlled conditions you've never tasted anything like this. Dry aged a full SIXTY days for

this exceptional cabernet sauvignon is perfect for pairing with aged Omaha Steaks

dermatologist & pediatrician tested

Bella Campagna mixed olives and more complete this lovely gift basket

Our omelette stuffed with fire roasted Poblano peppers

White gold bezel set with two rows of diamonds

HOW TO USE

Hand-carved from quality pork shoulder and cubed into portions thick enough to sink your teeth into

Calibre: Calibre 2712

Bezel set with round-cut diamonds

Selected Varieties Bottles or Cans

High in protein

Sous vide works by surrounding your food in a precisely temperature-controlled water bath until you're ready