Classic Gold Ribeye
USDA Angus · Butter Aged
- 1 kg
- 4 cuts
₱1,599
This is our everyday steak: well-marbled USDA Angus, sealed in fat and butter-aged for 28 days. It comes out beefier and more tender than supermarket steak. Most people start with this grade, and it's the one customers keep reordering. Choose ribeye, porterhouse or T-bone.
The plain version, before you spend: what it is, why it eats the way it does, and who it suits.
Aged 28 days
Sealed in fat while it ages, so it comes out more tender and beefier than fresh steak.
USDA Angus
American beef that is forgiving in a home pan and tastes properly beefy.
Three cuts
The classic boneless and bone-in cuts. Each pack is labelled with cut, slice and weight.
Butter-aging wraps each cut in fat while the beef's own enzymes soften the muscle. The result is a rounder, more savoury steak, without the funky edge or the heavy trimming that dry-aging leaves behind. Cooking it is simple. A hot pan, a little salt and a short rest are enough.
Every pack shows its grade, cut and exact weight before you pay, and it travels cold in an insulated bag from our base in Silang, Cavite. There's no minimum order, so one T-bone for a weeknight dinner is a normal order for us.
Every pack lists its cut, slice thickness and weight before you pay, and the price per kilo underneath it. From ₱1,599 a pack, no minimum order.
USDA Angus · Butter Aged
₱1,599
USDA Angus · Butter Aged
₱1,599
4 cuts · .25 inch / slice, ₱999
4 cuts · .25 inch / slice, ₱949
Two grades can look alike on a pricelist and eat nothing like each other. These are the reads that tell them apart.
Butter-Aged Steak ships cold from Silang, Cavite, from ₱1,599 a pack. Nothing is charged on this site: send us the summary on Messenger and we confirm the delivery fee and the schedule before you pay.