Grass-Fed Ribeye Steak

The most marbled cut on the animal — rich, tender, and full of the deep beef flavor that grass-finished cattle develop on well-stewarded rangeland. All that intramuscular fat means a ribeye is almost impossible to mess up: sear it in a screaming hot pan, reverse-sear it low and slow, or let it rip over charcoal. 

Available boneless or bone-in at two different weights, so you can match the steak to the occasion. This is the cut you put in front of someone when you want to end the conversation about where to find great beef.