Ribeye, Boneless

Grass-fed, grain-finished and locally-sourced Pennsylvania beef. 

WHY WE LOVE IT: In our restaurant life, the ribeye is the most sought out cut we have. It's tender, but has some chew to it. Since the ribeye contains a couple different muscles, it packs a big flavor punch. Arguably, the best part of the ribeye is muscle that sits on the top of the ribeye, the spinalis dorsi... but it's all good if you ask us!

• 12 oz. per pack
• Boneless
• Frozen
• Shelf life: seven days in the fridge or up to one year frozen
• Let thaw in the refrigerator. Place in fridge in the morning for use in the evening

FROM THE CHEF: A steak like this deserves special attention, but that doesn’t mean cooking it is difficult. Our reverse sear method is perfect for a ribeye and because of the dry-age and nice marbling, salt and pepper are all you need for seasoning. Don’t forget to let your steak rest at least 10 minutes before cutting into it. This will help the juices reabsorb into the steak and make for a perfect, juicy bite.

BUTCHER’S LESSON: You guessed it, the ribeye comes from the rib primal. This area bears a lot of the weight on a beef animal so it does get a bit of a workout making for rich flavor, but cuts like the ribeye remain well-marbled and tender.  

RAISED RESPONSIBLY: Like all of our meat, this comes from farmers who raise their animals with respect. They follow strict animal-welfare guidelines. These farmers work hard every day and in return, we take care of them by paying fair and consistent prices for their animals. We think that makes sense.