Dry-Aged Ribeye
$78 play money
Ribeye aged for weeks until it tastes deeper and nuttier. On the ChowChow Feast menu it costs $78 in play money, which puts it in the Premium tier ($60 to $249). It is a dish worth saving some budget for.
No payment, no address, no delivery. This is a game.
Key facts
- Cuisine
- American
- Menu section
- Steak & Premium Meat
- Price tier
- Premium ($60 to $249)
- Play-money price
- $78
- Main ingredients
- dry-aged ribeye, salt
- How it is served
- A dark-crusted dry-aged ribeye sliced on a board showing a deep red centre
History, tradition and origin
Grilling a thick cut of beef over fire is ancient, but the steakhouse is a nineteenth-century invention of cities such as London and New York, where chophouses fed merchants and workers. Cuts took their names from butchers and inns. Steak remains the dish of business dinners, birthdays and backyard grills, and each country argues for its own cut and doneness.
Food economy and industry
Beef is graded on marbling and age: Prime, Choice and Select in the United States, and AAA, AA and A in Canada. Dry-ageing concentrates flavour by hanging beef in cold, dry air for weeks, and the weight lost in the process raises the price. Ranching, feedlots and meat packing together form one of the largest parts of the farm economy in the Americas and Australia.
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