Grass-Finished Ribeye (Boneless)
$32.00
The boneless ribeye is cut from the rib primal of the steer (specifically between ribs 6 and 12), sitting right between the chuck (shoulder) and the loin. It is widely celebrated as the "king of steaks" because it balances a bold, deeply beefy flavor with a tender, juicy texture.
11 - 19 ounces