Another higher end cut of meat. This is the front end of the Longissimus dorsi, from the Rib primal of the steer. The further towards the head of the steer you get, the more of the Spinalis muscle you’ll find in your steak—that’s the cap of meat that wraps around the fatter end of the steak. This cut is highly marbled, allowing for fat to wrap around the meat for even flavor content and moisture when cooked. Fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cut available. The central eye of meat tends to be smooth textured with a finer grain than a strip steak. This steak is great for almost any time of cooking method, but best when pan fried, grilled or broiled.
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 +/- 0.25 LBS. When we process our animals it is very hard to get an exact weight on each cut.