Bone-In Ribeye

The rib-eye could be claimed as a chef's favorite cut. Our steers are pasture-raised and grain-finished, lending to a cut that is made up of three flavorful muscles bound together with rich and tender fat. Grill or roast in a cast iron pan basted with butter, garlic and thyme. Be sure to let rest for 2-3 minutes before serving to lock in all the juices of this finer cut. Finish with herb butters or olive oil and lemon juice.

Total weight: Approx. 2.25-2.50 lbs, frozen.

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