So we got our dry-aged ribeye.
Right now, we're just taking off some of the feather bones that are on the back of it.
We usually get it in around 24 days, and we continue to dry-age it here.
We'll clean it all up, and then we'll portion it on the bandsaw.
So if you look at the ribeye, right, there's two sides of it.
There's this side, which is the loin end, right, that goes into the back of the animal.
This is the neck side.
The neck side, if you could see, compared to that, a lot more fat in it, but there's more flavor on this side.
People love these tomahawks.
Think about how dumb a tomahawk is, right?
