We have so much more meat to love
While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.
8 CT. Boneless Ribeye
$258 Ships Frozen
We strive to use every part of the animal so nothing goes to waste, including cuts that might just miss the weight range or be slightly miscut. So stock up your freezer with this case of individually wrapped, frozen Boneless Ribeyes - same great flavor, just not 100% perfect!
No need to break out the fancy cooking techniques or seasonings with this cut of meat. Natural marbling and a fatty cap make it stand out as one of our most tender, juicy cuts. Like all our beef, the Ribeye is dry aged, creating an incredibly flavorful piece of meat. Raised on pasture with no antibiotics and no hormones, this is beef you can feel great about.
Other Awesome Cuts
What's
In It?
The Ribeye is located at the upper part of the back closer to the shoulder. This is where you’ll find some of the most tender meat imaginable as it comes from softer, less-worked muscle fibers in the center of the steer. There's no need to do any additional trimming; our butchers go above and beyond to create the perfect steak featuring the eye, spinalis, "triangle of love", and a gorgeous fat cap to keep things nice and juicy.
Good for
Grilling
On the skillet
Cooking Notes
High and fast is the name of the game here, so take the time to preheat your grill or cast iron pan. You want to get a quick sear on the outside of the steak and heat the internal temperature to 130°F (medium rare). Don’t worry about adding too many spices to this cut. The wonderful marbling will provide more than enough flavor, and spices tend to burn when cooking on high heat. Finally, don’t forget to let your meat rest before diving in! If you cut into your steak too quickly all the juices will end up on your plate and not in your belly… which would be a shame.
