Looking for a Ribeye that delivers exceptional flavor, texture, and marbling—without the Prime or Wagyu price tag? This is the steak for you.
Our Ribeye may be slightly thinner than our higher-tier cuts, but don’t let that fool you. It’s G1 Certified (or above), hand-trimmed by expert butchers, and wet-aged for 30+ days to ensure a rich, beefy profile that satisfies every time.
Why You'll Love It:
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G1 Certified USDA Choice: Top 1/3 of the grade
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Wet-aged for 30+ days for deep, rich flavor
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Hand-trimmed and vacuum-sealed—never machine-cut
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Ethically sourced from small Midwestern farms
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Perfect for grilling, pan-searing, or sous-vide
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.
G1 CERTIFIED USDA CHOICE IS A CUT ABOVE
We only source from specific farms and vendors. Each one vetted for high quality. If we cannot find a product, we mark it out of stock. We do not sacrifice quality.
Aside from the grading of our beef, our aging standards are far superior than those of your supermarket butcher which ages beef, at most, for about as week. All of our premium cuts are aged for for at-least 30 days. This guarantees tenderness, texture and flavor.
We hand-cut EVERY steak, which means we inspect each piece carefully, we trim away the fat and we make every steak meet our rigorous standards. Last but not-least we vacuum seal, which makes a HUGE diff
Note this product may vary in terms of shape and look. However it's the same quality.
Recommended Doneness: Medium-Rare, 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) (https://www.thespruce.com/how-to-cook-a-ribeye-steak-995244)
Butter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce) (https://www.thespruce.com/butter-basted-rib-eye-steak-912505)
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 Choice (Black Angus Beef) (learn more (https://meatnbone.com/blogs/the-clever-cleaver/usda-beef-grading-usda-prime-choice-cab-what) )
This item MIGHT be delivered frozen.
