$29.99

WILL DELIVER IN 4+ DAYS

 

Cowboy Steak

Meat n' Bone

$29.99 18 - 22 Oz

will deliver in 4+ days

Regular price $29.99

 

Our first ever Cut of the month!

There is nothing sexier than a cowboy steak. Rich, juicy and flavorful are some of the words that come to mind when looking at this beautiful rib-eye cut cowboy style, meaning with a short frenched bone.

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

Source: US MidWest

Grade: USDA Choice (Black Angus Beef)

We would wager to say that the Ribeye is the most popular steak in America. Its most commonly served at restaurants.

This is a THICK, restaurant grade steak. Each steak weights about 20 OZ, significantly larger and thicker than your average supermarket ribeye.

This product has been aged for 30+ 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. 

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)

 

 

 

This product will deliver in 4+ days

 

 

Our first ever Cut of the month!

There is nothing sexier than a cowboy steak. Rich, juicy and flavorful are some of the words that come to mind when looking at this beautiful rib-eye cut cowboy style, meaning with a short frenched bone.

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

Source: US MidWest

Grade: USDA Choice (Black Angus Beef)

We would wager to say that the Ribeye is the most popular steak in America. Its most commonly served at restaurants.

This is a THICK, restaurant grade steak. Each steak weights about 20 OZ, significantly larger and thicker than your average supermarket ribeye.

This product has been aged for 30+ 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. 

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)