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$29.99

Boneless Ribeye Steak | USDA Prime

Rated 4.7 out of 5
11 Reviews
$29.99 11 - 13 Oz

Regular price $29.99

Our RibEyes are a sight to behold, cut from the center of the ribcage, perfectly portioned and sized. This RibEye meets the highest standards of texture, flavor and marbling. Its literally, the perfect steak.

If you love a good steak, you will love our RibEye.

THE RIBEYE

According to the National Cattlemen's Beef Association the Ribeye is the #1 steak in America (in terms of sales). This is because it presents a mix of marbling and tenderness that is unmatched by any other steak.  because this area of the cow gets little exercise, the muscle isn't used much and therefore the meat is nice and tender. 

Moreover, the Ribeye is a determinant factor in how a cow grades (Choice, Prime, or A3-A5). Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. 

 

OUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS

Our USDA Prime RibEye is the best Angus beef has to offer. This means you will always get beef with abundant marbling, grade "A' maturity and it is sourced specifically from a couple specific farms in the MidWest.  Our RibEyes are THICK, because we only work with steers with a RibEye area  of 10.0 to 16.0 square inches. Our RibEyes are Dry Aged for about 15 days and then WET aged for 30+ days.

This is not your average RibEye, it isnt even your average Prime Ribeye.

 

 

 

Recommended Doneness: Medium-Rate, Medium, Medium-Well

Best Cooked: Grilled, pan-seared, broiled with kosher salt and cracked black pepper. 

Suggested Reads on cooking Bone-In Ribeye:

How to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)

Butter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)

The Ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.  

Ribeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.

Source: US MidWest

Grade: USDA Prime (Black Angus Beef) (learn more)

This product has been aged for 30+ Days to improve tenderness and flavor

This item MIGHT be delivered frozen. 

Our RibEyes are a sight to behold, cut from the center of the ribcage, perfectly portioned and sized. This RibEye meets the highest standards of texture, flavor and marbling. Its literally, the perfect steak.

If you love a good steak, you will love our RibEye.

THE RIBEYE

According to the National Cattlemen's Beef Association the Ribeye is the #1 steak in America (in terms of sales). This is because it presents a mix of marbling and tenderness that is unmatched by any other steak.  because this area of the cow gets little exercise, the muscle isn't used much and therefore the meat is nice and tender. 

Moreover, the Ribeye is a determinant factor in how a cow grades (Choice, Prime, or A3-A5). Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. 

 

OUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS

Our USDA Prime RibEye is the best Angus beef has to offer. This means you will always get beef with abundant marbling, grade "A' maturity and it is sourced specifically from a couple specific farms in the MidWest.  Our RibEyes are THICK, because we only work with steers with a RibEye area  of 10.0 to 16.0 square inches. Our RibEyes are Dry Aged for about 15 days and then WET aged for 30+ days.

This is not your average RibEye, it isnt even your average Prime Ribeye.

 

 

 

Recommended Doneness: Medium-Rate, Medium, Medium-Well

Best Cooked: Grilled, pan-seared, broiled with kosher salt and cracked black pepper. 

Suggested Reads on cooking Bone-In Ribeye:

How to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)

Butter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)

The Ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.  

Ribeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.

Source: US MidWest

Grade: USDA Prime (Black Angus Beef) (learn more)

This product has been aged for 30+ Days to improve tenderness and flavor

This item MIGHT be delivered frozen. 

average rating 4.7 out of 5
Based on 11 reviews
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Rated 4 out of 5
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11 Reviews
Reviewed by Debra P.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Excellent steak

We really enjoyed the rib eye we got from Meat n’ Bone. Shopping online was easy and we were amazed at the options available! We seasoned it with salt, pepper, fresh rosemary and garlic herb butter, and reverse seared it after 25 minutes sous vide. Tender and delicious.

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Rated 5 out of 5
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Reviewed by Neil P.
Verified Buyer
I recommend this product
Rated 3 out of 5
Review posted

Good

The beef was tender enough but the thickness could be a bit beefier. Perhaps a bone in ribeye would be better but they come frozen and we do not buy frozen meat at this expense.

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Rated 3 out of 5
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Reviewed by Ben K.
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I recommend this product
Rated 5 out of 5
Review posted

Superior meat products.

This business is run by serious meat lovers and it shows. If you want impress family and friends with your grilling prowess then start with great pieces of meat. So glad I found this place. Won't touch a supermarket steak after using their products.

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