A Main Street Meat Specialty!! Choose from our Choice, Reserve Choice or Reserve Prime grades of certified Black Angus beef, cut and trimmed to your requested size range. All of our Rib Roasts are aged for a minimum of 21 days, with the “dry-aged” being done in open air. This process allows the natural enzymes and environment to enhance the flavor while reducing the moisture content. A truly awesome eating experience!! Our “Reserve” label indicates a premium quality in that particular USDA grade. Prime is the top USDA grade of all beef. The different grades reflect the amount of fine fat marbling present in the rib loin. What that means for you is, an eating experience that is extremely flavorful and tender! Then, if you want to kick it up a notch, try a roast that has been “dry-aged”. And don’t forget our “famous” seasoning blend of dry rub and liquid ingredients to really top things off. Nearly 80% of all roasts are purchased with our “famous seasoning”. IMPORTANT NOTE: Dry-aging is a 3 week process, so if you want a specific size be sure to order well in advance, or you can opt for sizes we may have in stock.