O'Connor Black Angus 40-Day Dry-Aged Cowboy Ribeye | 1.5lb avg
300 days on grain. 40 days in the aging room. Bone left on.
O’Connor Black Angus spend 300 days on grain, a long, slow finish that lays fine marbling deep through the eye and gives the beef a rich, rounded flavor. Then the ribeye ages for 40 days. Moisture leaves the muscle, the beef flavor tightens and concentrates, and the savory, nutty character of real dry aging comes forward.
We leave it on the rib, frenched and cut cowboy-thick. The bone shields the meat beside it from direct heat, so the steak cooks in a gradient: deep crust at the outer edge, rosy and tender right against the bone. Ask any butcher where the best bite on a cowboy steak is and they’ll point there.
Why It Stands Apart
✔ Black Angus: The breed carries its fat inside the muscle, which is where flavor and tenderness come from.
✔ 300 Days on Grain: Most grain programs run a fraction of that. The extra months show up as marbling you can see from across the counter.
✔ 40 Days Dry-Aged: Long enough for the flavor to turn deep and nutty, with a drier surface that crusts fast on high heat.
✔ Bone-In Cowboy Cut: The frenched rib slows the cook near the bone and makes for a steak you carve at the table.
The O’Connor Difference
The marbling starts on grain. Three hundred days gives the intramuscular fat time to develop evenly, so when it renders it bastes the steak from inside. Forty days of aging takes that well-marbled beef and concentrates it, trading water weight for flavor. What reaches your grill has more beef in every bite, and a finish you’ll keep tasting after the plate is cleared.
Perfect For
- Reverse searing over charcoal
- Cast-iron searing with an oven finish
- Carving at the table for 2 to 3 people
Product Details
- Average weight 1.5 lb
- Individually vacuum sealed
- Frozen at its peak