days, and left on the bone for maximum flavor. These are the thick, heavily marbled, crust-forming monsters you see on Instagram that make grown adults weak.Cowboy Ribeye 20–24 oz – frenched bone, perfect fat cap, sear-it-till-it-barks Tomahawk 36–48 oz – the one you post before you eat, then fight over the last bite Bone-In NY Strip 18–22 oz – all the strip flavor with extra juice from the bone OP Rib (Short Rib Plate) 4-bone – low, slow, or hot and fast; either way it wins Prime Standing Rib Roast (bones in, tied) – Christmas, New Year’s, or Tuesday; you decide USDA Prime stamped, zero hormones, flash-frozen the day it’s cut. Salt, fire, 4 minutes a side, rest 10. That’s it.Stock is limited and moving fast; holiday orders already eating into supply. Add to cart now or spend the next month wishing you had.