Steak connoisseurs know the ultimate cut when they see it. Our well-marbled, tender and juicy Antibiotic-Free USDA Prime Black Angus Ribeye Steak is just such a cut! Cut from Ray’s private stock that is raised in his own backyard, these gorgeous Ribeyes are wet aged for 21 days, hand trimmed and perfectly portioned. Sear this showstopper in a cast iron skillet or on a grill, then grab a fork and knife and dig in.
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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.)
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.