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Our RibEyes are a sight to behold, cut from the center of the ribcage, perfectly portioned and sized. This RibEye meets the higuest standards of texture, flavor and marbling. Its literally, the perfect steak.
If you love a good steak, you will love our RibEye.
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)
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.
Source: US MidWest
Grade: USDA Prime (Black Angus Beef) (learn more)
This product has been aged for 30+ Days to improve tenderness and flavor