Product Details

100% Grass-Fed Black Angus Rib Eye Steaks Dry Aged for 30 Days

We are delighted to inform you that Mr. Pearson’s 100% Grass-Fed Black Angus Rib Eye Steaks, aged for 30 days, are now obtainable boneless, frozen and vacuum-sealed in cses of eight 16-ounce steaks.


Beef up your day! Click that button below and let Mr. Pearson, our steak mastermind, regale you with juicy tales of his Black Angus 100% Grass-Fed Rib Eye Steaks aged to luscious perfection for 30 days.

Experience natural juiciness, unparalleled taste and tenderness of our rib eye steaks, enhanced  by our rigorous 30-day dry-aging process.

Rib Eye Steak is a premium cut of beef that lends itself to dry aging – a meticulously regulated environmental procedure. Over the course of several weeks, the meat undergoes controlled air circulation, temperature, and humidity, resulting in natural enzymatic tenderization and the emergence of intricate nutty and umami flavors. Furthermore, the dry aging process employs a technique that eradicates unwelcome bacterial and viral agents during aging.

Hand trimming of Rib Eye Steaks from the rib section of the cow by our proficient trimmers is followed by an individual vacuum packaging process. Subsequently, flash freezing ensures optimal freshness.

After conducting thorough research and analysis during our 30 years of global travel, we at Mr. Person’s are highly confident in the supreme quality and enjoyment of our grass-fed steaks. With expertly executed 30-day dry aging process, we guarantee an unforgettable epicurean encounter.

Contact us today to place your order and experience the delicious difference for yourself. Satisfaction guaranteed.


To ensure peak freshness, it is imperative to store your 100% Grass-Fed Black Angus Rib Eye Steaks Dry Aged for 30 Days, in a freezer that maintains a temperature below 0⁰F.

For the most favorable cooking results, we advise defrosting your Rib Eye Steaks inside the refrigerator for a period of one night. Shortly before you intend to cook, take your steaks out of the fridge and allow them to settle at room temperature for up to an hour. Proceed by rinsing the meat, patting it dry, and cooking it as per your preferred technique.

It is paramount to verify the internal temperature of cooked beef using a food thermometer to ensure safety. The temperature should reach at least 145°F, as suggested by the USDA.

After cooking, allow the meat to rest for at least 5 minutes before serving.

Should you require any further assistance, such as recipe suggestions for preparing and serving our unparalleled 100% Grass-Fed Rib Eye Steaks, please do not hesitate to get in touch. You may reach us at

We sincerely appreciate your choice of our products.


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