Ribeye

the cut that comes from the front part of what’s called the longissimus (Latin for “longest one”) dorsi, or loin, of the steer. These two, tender muscles outside of the ribcage run along either side of the spine.

Frozen and individually sealed for freshness

100% guaranteed to satisfy

All processing is done at state or USDA inspected facilities. Beef is dry aged as long as necessary to achieve optimum flavor and tenderness.