To most, the Ribeye is the richest and most flavorful cut on the cow. Cut from rib section of our antibiotic-free, grass-fed, grain-finished cattle, these beauties come with the bone still in, adding an extra jolt of flavor as they cook. Just season generously with salt and pepper and toss on the grill or stovetop in a cast-iron pan.
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Grill
StovetopRibeyes are cut from the Rib primal, located in the center of the cattle’s back. This primal features softer, less-strenuously used muscles and a healthy amount of marbling, yielding an exceptionally tender and flavorful cut of meat. A ribeye steak is, in essence, an individual steak cut from the rib roast, either with the rib bone removed (boneless) or with the bone still attached (bone-in ribeye, tomahawk steak.)
In the American heartland, our Black Angus cattle are pastured in large open fields and fed a 100% vegetarian diet. They’re grain-finished on high-moisture corn for 120 days, creating fantastic marbling and tender, flavorful beef. Like all of our products, it’s antibiotic, steroid, and hormone-free. Our cattle are certified by the USDA as raised and fed through operations that provide a low-stress environment, with facilities designed by world-renowned animal care experts, and prioritize delivering access to fresh, clean water, adequate shade and shelter.
The portion was bigger than I expected, and the taste was superb! I liked the texture and the overall quality. Personally, I thought this was even better than the grass fed NY strip steak.
About to place our 3rd reorder. We buy 2 per order. Cook on our counter top in tiny kitchen. Quick , delicious and just for us.
Tender, just the right amount of marble
Excellent!! Outstanding taste. Great packaging.
Awesome
