BYOB (Be Your Own Butcher)! With our 6 lb. 100% Grass-Fed Ribeye Primal, you can cut your OWN Ribeye steaks! Cut as few or as many as you need and cut them to your preferred thickness. Each primal yields between 8-12 steaks, depending on how you cut them. It also doubles as a roast – whatever you don’t want to cut can be placed in the oven to feed a crowd. And…we’re throwing in Ray’s favorite knife (an $80 value) to make sure you’ve got the right tools to play butcher.
Ribeyes 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.)
For centuries, Uruguay has been at the forefront of sustainable cattle ranching, long before “sustainability” became a buzzword. Sitting atop one of the largest freshwater aquifers on Earth and free of environmental pollution, its vast pastures are the perfect environment for raising cattle. Here, we partner with small family farms, where gauchos meticulously care for both their herds of Black Angus cattle and the treasured pastures they graze on. The cattle spend their entire lives grazing exclusively on this nutrient rich grass. The end product is a rich and tender beef, leaner than its grain-finished counterpart and high in Omega-3 fatty acids.