4-Bone 30-Day Dry Aged Prime Rib
December 20-23: 9am – 5pm
The unequivocal show stopper at the center of your holiday table. Our prime ribs are dry-aged whole in-house for 30 days, developing deep flavor and fall off the bone tenderness.
Trussed. Trimmed. And ready to become the stuff of holiday legends.
The 4-Bone Prime Rib feeds ~8-10. Go smaller with the 3-Bone Dry-Aged Prime Rib >
Dry-Aged Prime Rib cooking instructions >
Free shipping on orders $150+
Christmas orders:
Shipped orders are due December 12th, 11:59pm.
Pickup orders are due Sunday December 19th, 11:59.
Christmas pickup hours:
Monday 12/20, 9-5
Tuesday 12/21, 9-5
Wednesday 12/22, 9-5
Thursday 12/23, 9-5
*Holiday shipping delays*
Orders heading out of the Bay Area will only ship on Monday and Tuesday.
Orders within the Bay Area will be delivered Monday through Friday. We do not deliver on Saturday or Sunday.
Our butchery processes orders within two business days. You will receive an email when your order is out for delivery.
Pick up hours are Monday-Thursday 9-5pm & Friday 9-3pm. You will receive a notice when your order is ready. Please have this email with you to receive your product. If you're unable to pick your order up during our normal pickup times, please email us at retail@creamcomeats.com. We're happy to accommodate other pickup times.
Subscription Orders: Your initial subscription order will ship within 2 business days. Your subsequent subscription orders will ship following your selected delivery cadence. You will receive an email 5 days before your next delivery. Have more questions about our subscriptions? Check out our FAQ page.
ABOUT THE PRODUCER
The Butchery
Oakland, CA
Preserving the art of whole animal utilization is core to our mission. We put every part of the animal to work. That means for every beautiful prime steak and chop we cut, we find a home for all the tasty trim.
At our East Oakland USDA cut and wrap facility we specialize in whole animal and primal dry aging, grinding and pattie making, marinating and tumbling, and preparing fresh sausage. We make our own bacons, hot dogs, and smoked sausages in collaboration with our longtime Non-GMO, Food Alliance Certified hog producer, Klingeman Farms, with our Smoke Shack partners in Washington.
