The Ralph Lauren Double R ‘Polo’ Steak

The Ralph Lauren Double R ‘Polo’ Steak

The Ralph Lauren Double R ‘Polo’ Steak

$RL

This is the Premium Steak from beef raised on Ralph Lauren’s 16,000-acre Colorado ranch, stylish, yes?

The Double RL is priced $200 for a 44-oz Bone-in Rib Eye

You can get it at any Ralph Lauren restaurant: the Polo Bar in New York and Ralph’s in Paris

For his main job running a $7.9-B business, Ralph Lauren deals in Americana fashion that changes with the seasons; no surprise then that his premium-beef side business is also seasonal.

Double RL beef comes from about 800 Angus and South Devon steers and heifers that graze on almost every available blade of grass on the designer’s 17,000-acre ranch in southwestern Colorado, beneath the San Juan mountains.

The cows are led from pasture to pasture by a team of Cowboys, likely clad in Denim & Supply Ralph Lauren or Chaps.

This incredibly grass fed beef, finished on corn, is calved in the Spring and harvested 18 months later, it is available as 44-oz and 22-oz. Rib-eyes through the Fall until it’s gone, next Fall you can have it again.

Symbol Last Trade Date Change Open High Low Volume
NYSE:RL 86.32 13 January 2017 -0.07 86.75 87.36 85.79 806,300
HeffX-LTN Analysis for RL: Overall Short Intermediate Long
V Bearish (-0.57) V Bearish (-0.54) V Bearish (-0.58) V Bearish (-0.58)

Eat healthy, Be healthy, Live lively

The following two tabs change content below.

Paul Ebeling

Paul A. Ebeling, polymath, excels in diverse fields of knowledge. Pattern Recognition Analyst in Equities, Commodities and Foreign Exchange and author of “The Red Roadmaster’s Technical Report” on the US Major Market Indices™, a highly regarded, weekly financial market letter, he is also a philosopher, issuing insights on a wide range of subjects to a following of over 250,000 cohorts. An international audience of opinion makers, business leaders, and global organizations recognizes Ebeling as an expert.

Latest posts by Paul Ebeling (see all)

You must be logged in to post comments :  
CONNECT WITH