Grassfed Beef Ribeye (Boneless)

Same cut, same marbling, nothing to work around on the plate.

Ribeye is cut from the rib primal, between the shoulder and the short loin. Same stretch of the animal as prime rib, just sliced into steaks. With the bone off, the steak sits flat in the pan and cooks evenly edge to edge. You get one steak per package, averaging 1.5 lb, vacuum-sealed and frozen.

Why You'll Love It:

• The Most Marbled Cut: Fat runs through the muscle instead of sitting on the edge, so flavor lands in every bite.
• Boneless: Sits flat on the heat, cooks evenly, and cuts clean with no bone to work around.
• Dry Aged: Aging concentrates the flavor before the steak is cut and packed.
• Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.
• Never Fed Grain: The herd forages on grass, wild herbs, native plants, shrubs, and vines.

How to Cook:

• Thaw: Overnight in the refrigerator, then let it sit out 30 minutes before it hits heat.
• Dry It: Pat the surface dry and salt it. Wet steak steams instead of searing.
• Sear: Cast iron or grill, screaming hot, 4 to 5 minutes a side for medium rare on a steak this thick.
• Watch the Temperature: Pull at 130°F. Grass-fed beef cooks faster than what you are used to.
• Rest and Slice: Ten minutes, then cut across the grain. At this size it feeds two easily.

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