Source: US MidWest
Grade: USDA PRIME (Black Angus Beef)
We would wager to say that the Ribeye is the most popular steak in America. Its most commonly served at restaurants.
Our Ribeyes are THICK, restaurant grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarket ribeye.
Ribeyes are not very uniform in texture / flavor. They are easy to cook, but to master it... takes a bit of time.
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.
This product has been aged for 45+ Days to improve tenderness and flavor
Recommended Doneness: Medium-Rate, Medium, Medium-Well
Best Cooked: Grilled, pan-seared, broiled with kosher salt and cracked black pepper.
This item MIGHT be delivered frozen.