Grassfed Ribeye (Bone-In)
The bone-in ribeye is one of the most prized cuts of beef, known for its rich marbling, deep flavor, and tender texture. The bone enhances the flavor during cooking and helps retain moisture.
The ribeye is cut from therib primal, between the chuck (shoulder) and short loin. The same area as prime rib, but sliced into steaks. Bone-in ribeye is sometimes called a cowboy steak (short bone) or tomahawk steak (long bone).
✔ Intense Beefy Flavor – Due to its high-fat content.
✔ Tender & Juicy – One of the most marbled cuts.
✔ Bone Adds Extra Depth – Great for grilling or slow roasting.
PRPs Wild Foraged Heritage Pineywoods beef is like letting your palate step back in time. Our Pineywoods herd has free access to a diverse range of forages like their ancestors were accustomed to in the wild. This is not grass fed beef, it's wild foraged beef. On the farm they enjoy grass, wild herbs and other native plants, shrubs, vines and trees that impart a deep, clean beefy flavor. Like their ancestors, they are never fed any grains.
PRPs beef is dry aged to deepen and enrich this pure flavor. We invite you to try the healthy experience our beef offers and see what you have been missing. In addition to delighting in the age-old classic beef flavor that is accentuated by wild foraging, you will enjoy the satisfaction of bringing the taste of American history back to the modern table.
Pineywoods are one of only 5 rare breeds of cattle in the United States that have been included in the Ark of Taste by the Slow Food Foundation for Biodiversity. They are the centerpiece of our efforts to fight climate change through rotational grazing and intensive pasture management. This grass-fed beef is highly nutrient-dense and is intensely flavorful.