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Description of Bone-In Ribeye (Cowboy Steak) | USDA Prime
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.
OUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS
Our USDA Prime RibEye is the best Angus beef has to offer. This means you will always get beef with moderate marbling, grade "A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our RibEyes are THICK, because we only work with steers with a RibEye area of 10.0 to 16.0 square inches.
This is not your average RibEye, it isnt even your average Prime Ribeye.