Renowned for its impeccable marbling and rich flavor, this USDA Prime Antibiotic-Free Ribeye Steak is cut from the rib section of domestic Black Angus cattle from Ray’s private stock. Wet aged for 28 days, hand trimmed and perfectly portioned. This is a steak you need to know.
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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.)
Raised on the farm where Ray Rastelli makes his home, these domestic Black Angus cattle graze in pastures of alfalfa and orchard grass under his watchful care. They’re hand-selected to ensure that they fit the unique characteristics that result in the marbling required to earn the distinction of USDA Prime Beef – a rank bestowed on only the top 5-6% of all beef. Like all of our products, they never receive any antibiotics, steroids or hormones. The result – decadently marbled steaks that are unparalleled in tenderness, juiciness and flavor.
We BBQed and it had great flavor.
However I have not eaten them yet! Saving them for a special occasion!
Will let you know when I have!
Excellent
Best cut of meat for the grill. It was awesome. Thank you.
I love bone-in ribeye. This cooked easily and perfectly. My only wish is for them to be slightly thicker - around 1.25 inches.
