The first three courses compare marbling & flavors of USDA choice, USDA prime, & Grass fed ribeyes.

• #1: USDA Choice Ribeye (unaged)
• #2: USDA Prime Ribeye (unaged)
• #3: Grass Fed Ribeye (unaged)

The next seven courses are all USDA prime grade ribeyes aged 30 days longer than the last (30, 60, 90, 120, 150, 180, 210 days dry aged).

• #4: 30 Day Dry Aged USDA Prime Ribeye

• #5: 60 Day Dry Aged USDA Prime Ribeye
• #6: 90 Day Dry Aged USDA Prime Ribeye
• #7: 120 Day Dry Aged USDA Prime Ribeye
• #8: 150 Day Dry Aged USDA Prime Ribeye
• #9: 180 Day Dry Aged USDA Prime Ribeye
• #10: 210 Day Dry Aged USDA Prime Ribeye

Test your palate against the rest of the room with a blind taste test of the USDA Choice, Grass fed, & USDA Prime ribeyes

The ribeyes are cooked finished in a 1500° infrared grill.

Format: Guided tasting with an instructor supporting the conversation & answering questions. We’ll explain the USDA grades, dry aging & will answer questions during the evening. Your favorite pours are paired in an informative & interactive experience. Everyone’s rankings & feedback are collected in a live polling tool & broadcast to a flat screen. Let the conversation begin!

Portions:

• 20-24 oz (weight after cooking) of ribeye from ten different (10) ages & grades.
• Shoestring french fries, Family-style - unlimited portions
• Spring Mix Salad, Family-style

Capacity: Spaces are limited – tickets are first come first serve

If you’re new to dry aging, these videos will help.

Additional Information:

During our events, our content team and/or partners may be filming for social media purposes.