Select your Piedmontese Beef and select how long you would like it aged...
Bone In Ribeye - 7pcs 18-20oz Bone in Ribeye Steaks after whole loin is cut
Shortloin - You'll get approx 12 steaks cut 1.25" (Porterhouse, T-Bones and Bone In NY's
Tenderloin - Cut end to End 6-8oz (approx 5-6 steaks + tender tips)
**Please allow 4-7 days for Processing