What you get when you order this.
The bone-in ribeye is the cut that taught most cooks what beef can taste like when it's cut from a well-fed animal and aged on the bone. We bring in whole sides from Holst's Wagyu-Devon cross herd, age the rib primal in our dedicated dry room (39°F, 78% RH, daily fan rotation), and hand-cut to order on Wednesday morning.
You're paying for three things: the breed (heavier intramuscular fat than commodity Angus), the age (the rib primal hangs minimum 28 days, develops a mahogany rind and concentrated, sharp-cheese funk), and the trim (we keep the cap whole, never butterfly).
| Cut | Bone-in ribeye, rib primal positions 6–12 |
| Animal | Wagyu × Devon cross, pasture-raised + 60-day grain bridge |
| Source farm | Holst Family Pasture, Tillamook Co. (140mi) |
| Aging room | 39°F · 78% RH · 28 days minimum on the bone |
| Average weight | 14oz per steak · ±1.5oz |
| Cut method | Hand-cut, no band-saw, on a wood block |
| Trim policy | Cap (spinalis) intact, fat ring at 1/4" |
| Packaging | Butcher paper + vacuum bag · pickup or 2-day ship |
How to cook it.
Take it out 45 minutes before you cook. Dry the surface with paper towel — the rind from dry-aging holds moisture you don't want. Salt heavy on both sides at room temp. Cast iron with a film of beef tallow, smoke point already up, sear 3 minutes a side, finish in a 425°F oven 4 minutes for medium-rare on a 1.25" cut. Rest 8 minutes minimum. Slice across the grain, against the cap.
If you have a 45-day or 60-day cut, give it a longer rest in the open air after cooking — the older the age, the more important the rest. Don't sauce it. A flake-salt finish and lemon if you must.
Three ways our regulars cook this.
CAST IRON · 18 MIN
Salt-and-tallow sear
The default. Cast iron, beef tallow, salt heavy. The first thing you should learn to do.
REVERSE-SEAR · 90 MIN
Reverse-sear at 225°F
For 2"+ cuts. Smoke or oven to 115°F internal, then 90-second sears in tallow per side.
GRILL · 14 MIN
Live-fire on oak
Direct heat, two zones, oak coals. Move once. Rest on a rack, never on a plate.
The farm that raised it.
Holst Family Pasture is a third-generation operation in Tillamook County, 140 miles from the shop. The current generation runs a Wagyu-Devon cross herd on 340 acres of pasture, rotated weekly through 14 paddocks, with a 60-day grain bridge in the finishing pen for marbling. We've been their primary butcher since 2019. They bring us a side every other Monday from October through May.
Read the farm profile →
