Bone-in and beautifully marbled, the rib steak is among the most flavorful cuts on the animal — and 30 days of dry aging takes it to another level entirely. Little Belt Cattle Co.'s Montana Black Angus are rotationally grazed on native grasslands and grain finished for exceptional fat coverage, which protects the meat during aging and bastes it from within as it cooks. The result is a steak with deep, complex flavor, a tender bite, and a crust that speaks for itself.