The rib eye or “ribeye” was originally, as the name implies, the center best portion of the rib steak, without the bone. This steak is rich, juicy and full-flavored with generous marbling throughout. Due to the exceptional taste and tenderness Beef Rib Steaks offer great plate coverage and impressive presentations.
NOTE: The biggest culprit for tough grass fed beef is overcooking. This beef is made for rare to medium rare cooking. If you like well done beef, then cook your grass fed beef at very low temperatures in a sauce to add moisture.
Sold by the package. They are $20/pound, 2 steaks per package and packages weighing approximately between 1 – 1/4 pounds to 1 – 1/2 pounds package. Packages vary so the order will be adjusted for the actual weight.