Gin & Rosemary Aged Prime Ribeyes 🥩
These loins are marinated for 24 hours in gin, vacuum sealed. Then seasoned in rosemary, wrapped in cheese cloth, and soaked in gin for 2 weeks. Finally, unwrapped and left to continue to dry age all the way to 40 days. Finally trimmed and Finished with a Rosemary Rim for presentation.
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