Entrecote (Small Ribeye) | G1 Certified

This is the smaller brother to your restaurant-grade RibEyes (which we call, the perfect steak). Entrecôte is the French word for a beef steak cut from between the ribs; in other words, a thin, boneless rib-eye. They aren't perfectly sized, this is not a "Steakhouse cut" i terms of shape, but they taste awesome.

The Entrecôte is an excellent cut for quick cooking in a skillet or on the grill or for portion control. It is half as thick as our regular Boneless 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. 

G1 CERTIFIED USDA CHOICE IS A CUT ABOVE

We only source from specific farms and vendors. Each one is 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 to those of your supermarket butcher which ages beef, at most, for about a week. All of our premium cuts are aged for at least 30 days. This guarantees tenderness, texture, and flavor.

We hand-cut EVERY steak, which means we inspect each piece carefully, 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)

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, is loaded with flavor, and remains tender during most cooking processes.

Source: US MidWest

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

This item MIGHT be delivered frozen.