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dry-aged for 45 days
The intramuscular fat gradually renders
It's a treat for anyone who loves a good steak
Ribeye steaks are popular because they have the right mix of meat and fat
These short ribs are cut from the plate
Ground Lamb — American Size:2 lb. dry-aged for 45 daysGround Lamb is a great option when you're looking for something a little different than your usual ground beef or pork. It has a rich, slightly earthy flavor that adds depth to everyday recipes without being overpowering. This lamb is freshly ground and has just the right amount of fat to keep it juicy and flavorful while cooking. It works beautifully in burgers, meatballs, or even a quick weeknight pasta sauce. Its especially popular in Mediterranean
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