Gloriously beefy and beautifully marbled, this dry-aged bone-in Ribeye has a hand-cut frenched bone for an impressive presentation. A younger cousin of the Tomahawk, be the hero of your backyard barbecue by serving up this meaty masterpiece.
Zach Miller grew up on his grandfather’s farm in Charlottesville, Virginia when it was still a “gentleman’s farm” for racehorses. But Zach and his parents wanted to take the family legacy in a new direction. Zach wanted to see the farm—his childhood home—preserved as a profitable model of an alternative to industrial agriculture. That meant great-tasting steaks, healthy grasses, and a land stewardship that could continue long into the future.