We would wager to say that the Ribeye is the most popular steak in America. Its most commonly served at restaurants.
Our Grass-Fed beef is imported from Uruguay, a country known for its high quality beef. This RibEye is a staff favorite, the flavor is amazing... and its a very thick cut.
We work with the finest suppliers who hand-select the beef that is shipped to the US. Uruguayan cattle are bred in the open range all year long, naturally fed on a vegetable protein basis, with no use of the animal
Recommended Doneness: Medium-Rate, Medium, Medium-Well
Best Cooked: Grilled, Pan-seared, broiled with kosher salt and cracked black pepper.
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.