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.
We ship frozen meat every week on Tuesday with dry ice and recyclable shipping materials. You can select your shipping date when completing an order. We offer flat rate shipping on all orders plus further discounted rates on orders of $249 and above. For more information, please see a detailed explanation here.
We offer local pickups at various locations in Northwest and Southwest Montana. Customers who pickup also receive an automatic 20% discount on frozen products when completing an order. For more information and to see our schedule of pick up locations, check out this blog post.
Learn more about our ranching practices, sourcing, and shipping in our full FAQ page.
The steak had amazing flavor and grilled up nice without flaring up.
Perfectly marbled, very tasty. Truly an enjoyable steak. My one suggestion is to offer different thicknesses. I prefer a slightly thicker cut if I can get it.
It was good . Different than what we get at the butcher place.
A flavorful and well marbled steak. The thickness of the steak was however angled. The bone side of the steak was about 1" thick while the cap side was about 1/4" thick. Made it difficult cooking the whole piece of meat to med-rare.
Steaks were delicious