The ribeye steak is cut from the rib area of the steer. Highly marbled with a large swath of fat. Fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cuts available. The central eye of meat tends to be smooth textured with a finer grain than a strip steak, while the outer section will have a looser grain and more fat. Many people (us included) consider the ribeye to be the absolute tastiest cut.
Dry Aged, Grass Fed Beef No nitrites | No nitrates | Hormone Free | Antibiotic Free