Also a higher end cut of meat. A rib-eye steak is cut bone-in, meaning that it will still have the rib bone attached. A T-bone or Porterhouse steak also has the rib attached, with the tenderloin on the other side of the bone. A Porterhouse steak is cut from further back and has a section of tenderloin at least 1 1/2-inches wide. Good for grilling/boiling.
Comes with 2 pieces of steak.
All our beef is sourced from small local farms, is 100% grass fed and USDA certified organic. We work closely with them to ensure that our animals are ethically raised on organic pastures without the use of genetically engineered grains, antibiotics, hormones or any other growth promoting drugs.
All weights are rough estimates +/- 0.25LBS. When we process our animals it is very hard to get an exact weight on each cut.