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Two 1" boneless ribeyes. The One That Needs No Introduction.
The ribeye is the reason people talk about beef the way they talk about beef. Cut from the rib primal — the most naturally well-marbled section of the animal — a properly finished ribeye has fat woven through the muscle in a pattern that bastes the meat from the inside as it cooks. You can't buy that at a grocery store. You can only raise it.
Our ribeyes are cut from Two + Five Ranch show-finished steers targeting USDA Prime grade, vacuum-sealed within hours of processing, and frozen at peak freshness. Ribeyes are 1-inch cuts. Sold in packs of two.
Suggested preparation: Cast iron at screaming hot with unsalted butter and a rosemary sprig. Let it rest longer than feels comfortable. You're welcome.
From one Brazos County youth-show steer, finished in Brazos County and dry-aged 14 days by a Texas family processor. Local pickup in College Station, after November 16— bring a cooler.
Two 1" boneless ribeyes. The One That Needs No Introduction.
The ribeye is the reason people talk about beef the way they talk about beef. Cut from the rib primal — the most naturally well-marbled section of the animal — a properly finished ribeye has fat woven through the muscle in a pattern that bastes the meat from the inside as it cooks. You can't buy that at a grocery store. You can only raise it.
Our ribeyes are cut from Two + Five Ranch show-finished steers targeting USDA Prime grade, vacuum-sealed within hours of processing, and frozen at peak freshness. Ribeyes are 1-inch cuts. Sold in packs of two.
Suggested preparation: Cast iron at screaming hot with unsalted butter and a rosemary sprig. Let it rest longer than feels comfortable. You're welcome.
From one Brazos County youth-show steer, finished in Brazos County and dry-aged 14 days by a Texas family processor. Local pickup in College Station, after November 16— bring a cooler.